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Pork Saltimbocca

Pork Saltimbocca

Are you tired of the same old pork dishes? Looking for something new and exciting to try? Well, look no further than Pork Saltimbocca! This delicious Italian dish will take your taste buds on a journey they won’t soon forget.

What is Pork Saltimbocca?

Pork Saltimbocca is a traditional Italian dish that combines tender pork cutlets with savory prosciutto and aromatic sage. The name “saltimbocca” translates to “jump in the mouth,” and that’s exactly what this dish does. It’s a burst of flavors that will leave you wanting more.

How is Pork Saltimbocca Prepared?

Preparing Pork Saltimbocca is surprisingly simple. First, you’ll take your pork cutlets and layer them with a slice of prosciutto and a few sage leaves. Then, you’ll secure everything with a toothpick or kitchen twine. Next, you’ll lightly coat the cutlets in flour and cook them in a hot pan with some olive oil and butter until they’re golden brown and crispy. Finally, you’ll deglaze the pan with white wine and chicken broth to create a delicious sauce.

Why Should I Try Pork Saltimbocca?

If you’re looking to impress your dinner guests or simply want to treat yourself to a gourmet meal, Pork Saltimbocca is the way to go. The combination of flavors and textures in this dish is simply divine. The tender pork, salty prosciutto, and earthy sage all come together to create a symphony of tastes that will leave your taste buds dancing.

Not only is Pork Saltimbocca delicious, but it’s also a versatile dish. You can serve it as the main course with a side of vegetables or pasta, or you can cut it into bite-sized pieces and serve it as an appetizer. The options are endless!

Is Pork Saltimbocca Difficult to Make?

While Pork Saltimbocca may sound fancy and complicated, it’s actually quite easy to make. With just a few simple ingredients and some basic cooking techniques, you can create a restaurant-worthy dish right in your own kitchen.

However, like any recipe, it’s important to follow the instructions carefully. Make sure to choose high-quality ingredients, such as fresh pork cutlets and good-quality prosciutto. This will ensure that your Pork Saltimbocca turns out as flavorful and delicious as possible.

Where Can I Find the Ingredients for Pork Saltimbocca?

The ingredients for Pork Saltimbocca can be found in most well-stocked grocery stores. You’ll need pork cutlets, prosciutto, fresh sage leaves, flour, olive oil, butter, white wine, and chicken broth. If you’re having trouble finding any of these ingredients, you can always ask the store staff for assistance or check out specialty food stores.

Can I Substitute Any Ingredients in Pork Saltimbocca?

While it’s always best to stick to the traditional recipe, there are a few substitutions you can make if needed. If you can’t find prosciutto, you can use thinly sliced ham as a substitute. And if you don’t have fresh sage leaves, you can use dried sage instead, although the flavor won’t be quite as vibrant.

What are the Alternatives to Pork Saltimbocca?

If you’re not a fan of pork or simply want to try something different, there are a few alternatives to Pork Saltimbocca that you might enjoy. Chicken Saltimbocca is a popular variation that uses chicken instead of pork. You can also try Veal Saltimbocca, which is made with tender veal cutlets.

In Conclusion

Pork Saltimbocca is a delicious and versatile dish that will elevate your culinary skills to new heights. With its combination of tender pork, savory prosciutto, and aromatic sage, it’s a flavor explosion that will leave you craving more. So why not give it a try and let your taste buds do a little dance?


1. Can I use any other meat instead of pork for Saltimbocca?

While pork is the traditional meat used in Saltimbocca, you can definitely experiment with other meats. Chicken and veal are popular alternatives that work well with the flavors of prosciutto and sage.

2. How long does it take to cook Pork Saltimbocca?

The cooking time for Pork Saltimbocca will vary depending on the thickness of your pork cutlets. On average, it takes about 3-4 minutes per side to cook the cutlets until they’re golden brown and cooked through.

3. Can I make Pork Saltimbocca ahead of time?

While it’s best to enjoy Pork Saltimbocca fresh, you can make it ahead of time and reheat it when needed. Just make sure to store it properly in an airtight container in the refrigerator and reheat it gently in a pan or oven to maintain its crispy texture.

4. Can I freeze Pork Saltimbocca?

Pork Saltimbocca is not the best dish to freeze, as the texture of the prosciutto and sage may change when thawed. It’s best to enjoy it fresh or store any leftovers in the refrigerator for a day or two.

5. Can I make a vegetarian version of Saltimbocca?

Yes, you can definitely make a vegetarian version of Saltimbocca. Instead of using meat, you can substitute it with thinly sliced zucchini or eggplant. The prosciutto can be replaced with thin strips of grilled tofu or tempeh.

6. What can I serve with Pork Saltimbocca?

Pork Saltimbocca pairs well with a variety of side dishes. Some popular options include steamed vegetables, roasted potatoes, or a simple green salad. You can also serve it with pasta or risotto for a more substantial meal.

7. Can I use dried sage instead of fresh sage?

If you don’t have fresh sage on hand, you can use dried sage in a pinch. Just keep in mind that the flavor won’t be as intense, so you may want to use a bit more to compensate.

8. What wine

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Pork Saltimbocca

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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Course Pork Dishes
Cuisine American
Servings 2


  • 1 pork tenderloin , approximately 1 1/4 pounds
  • Salt and freshly ground black pepper , to taste
  • 12 fresh sage leaves , or as desired
  • 4 large , thin slices of prosciutto
  • 2 teaspoons all-purpose flour , for dusting
  • 2 tablespoons olive oil
  • 2/3 cup dry white wine
  • 1 tablespoon butter
  • Chopped pork trimmings (optional)
  • 1 cup homemade or low-sodium chicken broth
  • 1/2 cup water , or as needed
  • 1 teaspoon unflavored gelatin


  • Use a sharp knife to remove the silvery membrane from the surface of the tenderloin. Set aside the trimmings. Optional: trim off the small head pieces of the tenderloin and set aside.
  • Cut the tenderloin in half crosswise to make 2 equal portions. Then, cut each half lengthwise in half to make 4 pieces. Transfer them to a bowl and refrigerate while you prepare the sauce.
  • Finely chop the reserved trimmings. In a pot over medium-high heat, melt the butter until it is caramelized and nicely browned (around 4-5 minutes). Stir in the broth and gelatin, followed by the water. Cook and stir over medium or medium-low heat at a low simmer until the liquid is reduced by half (approximately 1 1/2 hours). Add more water if it reduces too quickly.
  • Place the pork sections between two pieces of plastic wrap and pound them to a thickness of about 1/4 to 1/8 inch. Remove the top sheet of plastic wrap and flip each piece over. Sprinkle them generously with salt and pepper, and lightly dust them with about 2 teaspoons of flour. Flip them back over and sprinkle with black pepper only. Press 3 sage leaves onto the surface of each piece of pork. Completely cover them with prosciutto, cutting or tearing strips to fit. Some overlap is okay.
  • Place the sheet
Keyword and, Collections, Cooking, Everyday, Ingredients, Meat, Pork, Poultry, Recipes, Special, Tenderloin
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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