|
Pairing
LE FOCAIE SANGIOVESE,
TUSCANY, ITALY
This easy to drink Italian red perfectly pairs with the savory flavors of the pork, prosciutto and mozzarella.
|
|
Pork Saltimbocca
2 Servings
| 1 ea. |
Pork tenderloin |
| 1/2 tsp. |
Salt |
| 1/2 tsp |
Pepper |
| 1 Cup |
Flour |
| 6 Slices |
Prosciutto (approx. 1/2 oz each) |
| 4 oz. |
Whipping Cream |
| 3-4 |
Fresh Sage Leaves |
| 1/4 Cup |
Shredded Mozzarella Cheese |
|
- Take a pork tenderloin and peel the silver skin & fat from the loin.
- Cut across the pork medallion in approx 2.5 oz portions.
- Place the tenderloin on end inside of a ziplock bag.
- Using the flat side of a mallet, tenderize the meat until it has
spread to approx. 1/4 “ thickness.
- Remove from bag and repeat until all pieces are tenderized.
- Add 1/2 tsp of salt and 1/2 tsp of pepper to 1 cup white flour.
- Dredge pork in flour and shake to remove excess.
Set aside until all pieces are floured.
- Using a large sauté pan, place 2 oz. of canola oil in sauté pan
and sauté pork until lightly browned on each side.
- Remove from pan and sprinkle with salt and pepper to taste.
- Retain pork in oven on a low temp.
- Add prosciutto ham to pan and allow to warm through.
- Alternately layer 3 pieces of pork tenderloin with 3 pieces
of prosciutto on a plate.
- Once layered, retain pork and ham in oven on a low temp.
- Add approx. 4 oz of heavy whipping cream to same sauté pan
and allow to reduce by 1/3.
- Whipping cream will thicken naturally into a velvety sauce.
- Add julienne strips of sage and allow sage to incorporate
into cream.
Side note: Sauce may be made ahead of time and re-heated.
- Once sauce is ready, remove dish from oven.
- Place rice pilaf in center of plate. Layer pork against the rice.
- Sprinkle with shredded mozzarella cheese (1 – 2 TBL per order).
Allow cheese to melt in warm oven for 30 seconds to 1 minute.
- Pour sauce over top.
|
|
|
|
