Saltimbocca with pork tenderloin

Today I share my version of the traditional Italian recipe, Saltimbocca. This time we will Saltimbocca with pork tenderloin and sage, wrapped in Parma ham and cooked in white wine and chicken broth.

Saltimbocca is a popular dish in Italy, Spain, Greece, and southern Switzerland. Traditionally it was made with veal. However, over time the recipe has been adapted to use other meats such as chicken, turkey and pork. I was inspired to make a pork version after purchasing something similar ready-to-cook, which I thoroughly enjoyed. It is so easy to prepare that there is no need to buy something ready-made. I've also made this recipe using turkey breast fillets instead of the pork tenderloin and it works great too.

Another variant I have tried is to roll the parma ham and sage inside the pork tenderloin instead of wrapping it on the outside like I have done here. It's a bit more work but worth the effort if you're trying to impress your guests. However, both versions taste the same and the one to wrap the tenderloin is a bit easier to do. When I'm cooking at home I tend to look for simplicity over style and that is the approach that I have adopted here, that in the end everything is eaten, it is not so.

Saltimbocca with pork tenderloin

However, if you want to make the rolled version then take a quick look at the main recipe and I will tell you what you need to do.

Other recipes with pork loin >> Pork loin with brandy

If you're looking for inspiration to pair this recipe with side dishes, my favorites for this are roasted carrot or beans with mustard.

Saltimbocca with pork tenderloin

Active Time: 10 minutes
Total duration: 15 minutes

Ingredients Saltimbocca with pork tenderloin

  • 4 pork loin medallions (400g)
  • 4 slices Parma ham (60g)
  • 4 sage leaves
  • 1 teaspoon of olive oil
  • 200 ml of white wine
  • 200 ml chicken broth

Saltimbocca with pork tenderloin

Saltimbocca preparation with pork tenderloin

  1. Place the pork tenderloin steaks on a sheet of waxed paper or cling film and fold the paper over to cover the steaks. Punch the steaks a few times with a rolling pin or meat mallet to lightly squash them.
  2. Place a sage leaf on each steak and then carefully wrap each steak with a slice of Parma ham.
  3. Heat the olive oil (5 ml) in a skillet large enough to fit the four fillets comfortably.
  4. Add the wrapped fillets, ham seam side down and cook for 2 minutes. Flip and cook for another two minutes.
  5. Add the white wine (200 ml) and the chicken broth (200 ml) and simmer for 15 minutes until the pork is cooked through. White wine and chicken broth make a delicious sauce. If it's a little loose when the pork is cooked, remove the pork and continue cooking the sauce until it thickens.
  6. Serve hot.

More elegant version Saltimbocca with pork tenderloin

To make a more elegant version of this recipe, follow the steps in the previous recipe with the following modifications:

  1. Complete step 1 and then beat the pork a little more to make it a little thinner.
  2. Place the sage leaf on the pork and top it with a slice of parma ham.
  3. Roll up the pork and secure with toothpicks to prevent unwrapping when cooking.
  4. Instead of cooking the pork for two minutes on each side, cook it for four minutes, turning regularly to make sure it's browned all over. You will find that the toothpick will get in the way, it is annoying but it helps us. To ensure that it is browned all over, you may need to adjust the position of the toothpick, but do not remove it, so that all of the pork comes into contact with the pan at some point.
  5. If you notice that they are not fully cooked yet, give them a few more minutes in the pan.

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