never cook with a wine wouldn't drink

Pork Saltimbocca

Literally, Saltimbocca means to "jump in your mouth". This dish is one of the classics and the prociutto, pork, ACADÉMIE Blend #2 and fresh sage leaves all work together to make an incredibly flavorful dish!


1 pork tenderloin

6 thin slices of prosciutto

12 sage leaves

Salt and freshly ground black pepper

2 tbsp extra virgin olive oil

1 cup of ACADÉMIE™ Wine Blend #2

3 tbsp. butter

2 tbsp. flour

Buy the wine for this recipe by clicking here


First, cut your pork tenderloin into roughly 3”x3” fillets

Pound your pork fillets until they are 1/4” thick. You can do this without a mess by adding a few fillets and a little wine to a ziplock bag. Leave it slightly open. Pound the fillets in the bag to avoid splashing.

Lay the prosciutto over each fillet and trim so it fits neatly on top. Put 1-2 sage leaves on top of each fillet and affix with a toothpick (thread the toothpick through like you would pin something to your shirt)

Prep your butter. Soften 3 tbsp. in the microwave for 5 seconds. Add flour and mix together thoroughly.

Add 2 tbsp olive oil to your pan and turn to medium heat. After your pan is heated, add your pounded pork
tenderloin/prosciutto/sage leaf fillets to the pan, sage leaf side down.

Cook for 1-2 minutes and flip. Cook another 1-2 minutes and remove from the pan.

Add 1 cup ACADÉMIE™ Wine Blend #2 to pan. Bring to a simmer and add your butter/flour mixture. Whisk in and simmer until your sauce is thoroughly thickened.

Pour the sauce over your pork fillets directly from the pan and serve!

25 minutes

3-4 servings

ACADÉMIE Kitchen Creations