Pork Saltimbocca

Sunday, May 15, 2011

I first had Pork Saltimbocca on our honeymoon.  To be honest we ate at the Italian restaurant, Ciao, for dinner twice...I had it both nights. Ever since I have been craving this dish like crazy!  I searched a few websites and found what sounds very similar to the dish I fell in love with on our honeymoon.  

Musical selection: Super cheesy--What I love About Sunday by Craig Morgan 

I used tenderized pork filets.  I'm sure this is totally not "okay" in Italy but its the only pork product I had on hand.  Originally intended for chicken fried pork.  Whatever pork you got, season it with salt and pepper.  
Place two sage leaves on each filet/chop, and wrap a piece prosciutto of around the meat.

Turn on the stove and pre-heat a large skillet with a drizzle of olive oil. 

Place the pork in the pan and cook for about two minutes.  My filets were fairly thin so I watched them closely...they will cook quick and get very tough if cooked too long.  
Remove the pork and put on a plate to rest.  
Add the beef broth and cornstarch to the pan.  Bring to a simmer.  I made a slurry/rue instead of just adding the cornstarch to the broth as the recipe directed.  
Add the marsala wine and stir to get the little bits from the bottom of the pan.  Reduce mixture slightly to condense the flavor.  
I also added some cream for additional creaminess. Totally optional but very delicious. 
Return the pork to the sauce mixture.  Cover and simmer for about another two minutes.  

Serve with garlic mashed potatoes....
Roughly peel baby red skin potatoes
Boil for about 15 minutes until fork tender
And mash...found out tonight we don't have a potato masher.  The fork worked just fine.  Add the butter. 
Cream or milk and salt + pepper 
Add roasted garlic.  I just popped a whole head of garlic in the oven with the top cut off with a bit of olive oil drizzled on top.  Bake for about 30 minutes.  Mash the garlic before adding it to the potatoes. 
Plate with the pork.  
Easy Sunday dinner
And for the record...the tenderized pork filets were perfection. 

Pork Saltimbocca


4 boneless pork chops,about 6 ozs. each,cut 1/2"thick
1/8 tsp salt
1/8 tsp pepper
8 fresh sage leaves
3 oz. prosciutto
2 Tbs olive oil
1/2 c beef broth
2 tsp cornstarch
1/2 c Marsala wine
1 c shredded fontina cheese(4oz)


Season pork with salt and pepper. 

Place 2 sage leaves on each chop and top with 1/4 of the prosciutto. 
With sharp side of chefs knife pointed up,gently pound pork so that prosciutto adheres to it.
Heat oil in large non-stick skillet over med-high heat.  

Place pork,prosciutto-side down,in skillet;cook 2 mins. 
Remove to plate
Stir together the beef broth and cornstarch. 

Off heat,add Marsala wine and beef broth mixture to skillet. 
Scrape browned bits from bottom.  
Add pork back to skillet,prosciuto- side up,and top each chop with 1/4 of the cheese.. 
Cover,simmer 2 mins,until cheese melts and pork registers 155 on thermometer. 
Top each piece with 1 Tbs of sauce.
Garlic Mashed Potatoes


1 head of garlic

1 Tbsp olive oil

2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato (I used baby-reds)


1/3 cup cream (or fat free 1/2 and 1/2)

2 Tbsp butter


1 Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact. Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil. Bake for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. (See our Roasted Garlic recipe). Remove from the oven and let cool.
2 While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water. Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
3 Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave. Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork. Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or they potatoes will become gummy.
Taste for salt and add some if needed.
Yield: Serves 4-6.

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