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Saltimbocca with pork tenderloin, sage and prosciutto, with white wine sauce
Golden pork tenderloin medallions wrapped in prosciutto, bathed in a rich white wine sauce.

Saltimbocca with Pork Tenderloin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Pork tenderloin is the 'fillet steak' of pork: the noblest, most tender cut. It is the perfect choice for making Saltimbocca, as its structure resembles veal, but the flavour is more characterful. The meeting of crispy, salty prosciutto, aromatic sage and juicy, pink-roasted medallions results in an elegant, restaurant-quality dinner that is surprisingly quick to prepare.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Meat mallet
  • Frying pan
  • Cocktail sticks

Allergen Information

⚠️ Milk
⚠️ Sulphites

Instructions

1 ✓

Cut the pork tenderloin into medallions approx. 2-3 cm thick. Flatten the medallions slightly with your palm or a meat mallet.

Tip: You don't need to beat them paper-thin; keep the centre juicy. Cut the meat across the grain!
2 ✓

Place a (folded to size) slice of ham and 2 sage leaves on each medallion. Secure with a cocktail stick.

Tip: Under the ham 'blanket', the meat steams slightly, keeping it more tender.
3 ✓

Heat half the oil and butter in a frying pan. Place the meat in, ham-side down. Fry on a medium-high heat for 2 minutes until the ham is crispy.

Tip: The butter gives the flavour, the oil prevents the butter from burning.
4 ✓

Turn over and fry the meat side for 2-3 minutes as well. Remove and let it rest.

Tip: Pork tenderloin is best when the centre is just slightly pink; no need to cook it until it's like 'shoe leather'.
5 ✓

Pour the wine into the hot pan, scrape up the browned bits, and reduce by half.

Tip: This 'deglazing' is the basis of sauce making.
6 ✓

Remove from the heat, whisk in the remaining cold butter for a silky texture, then pour over the rested meat.

Tip: Don't forget to remove the cocktail sticks before serving!

Recipe FAQ

What should I serve it with?
Buttery mashed potatoes, steamed green beans, or a simple risotto go wonderfully with the white wine sauce.
Can I substitute the sage?
Sage is the soul of Saltimbocca. It is also delicious with rosemary, but that makes it a different dish.

Ingredients

  • 600 g Pork tenderloin (trimmed of silverskin)
  • 8 slices Prosciutto crudo (or Serrano ham)
  • 16 leaves Fresh sage
  • 100 ml Dry white wine
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper