Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) pork tenderloin, thin medallions
- 1.4 oz (40 g) prosciutto, thinly sliced
- 0.1 oz (4 g) fresh sage leaves
- 0.5 oz (15 g) all-purpose flour
- 2.0 tsp (9 g) olive oil
- 1.9 tsp (9 g) butter
- 4.1 US fl oz (120 ml) chicken broth
- 0.5 tsp (1 g) black pepper
Method
- Pound medallions gently to 1/4-inch thickness. Lay a little prosciutto and a sage leaf on each and secure with a toothpick.
- Dust the bare underside with flour. Heat oil in a skillet and cook the pork flour-side down for 2–3 minutes, then turn and cook 2–3 minutes more.
- Check meat reaches 145°F (63°C). Transfer to a plate and rest at least 3 minutes. Add broth to the skillet and reduce for 3–4 minutes.
- Swirl in butter off the heat, add pepper and spoon the sauce over pork. Remove every toothpick before serving.
Cook’s note: Inspired by Roman saltimbocca, usually made with veal; this recipe explicitly substitutes pork. Prosciutto provides salt.
Allergens: Wheat and milk; check prosciutto and broth.
Approximate nutrition per serving: 395 kcal · Protein 41 g · Carbohydrates 6 g · Fat 23 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.