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!
Ingredients:
Directions:
Time:
Yield:
Source:
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
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
Directions:
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!
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!
Time:
25 minutes
Yield:
3-4 servings
Source:
ACADÉMIE Kitchen Creations