Chef's Recipe

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Pork Saltimbocca

Holland America Line is teaming up with America’s Test Kitchen to offer an enticing selection of live onboard cooking shows and hands-on workshops where guests will learn foolproof techniques and user-friendly recipes to make delectable dishes with confidence.

Ingredients

  • 2 (1-pound) pork tenderloins, trimmed
  • Salt and pepper
  • 8 thin slices prosciutto (3 ounces)
  • 8 large fresh sage leaves, plus 1 teaspoon minced
  • 1 large egg white, lightly beaten
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced thin
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 teaspoons lemon juice

Preparation

Cut each tenderloin crosswise into 4 equal pieces. Working with 1 piece at a time, place pork, cut side down, between 2 pieces of plastic wrap. Using meat pounder, gently pound to even ¼ inch thickness. (Pieces should be about 5 inches long.) Pat pork dry with paper towels and season with pepper.

Place 1 prosciutto slice on top of each cutlet, folding as needed to prevent overhang. Dip 1 side of each sage leaf in egg white and place 1 leaf, egg side down, in center of each prosciutto slice. Cover with plastic and pound lightly until prosciutto and safe adhere to pork.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add half of the pork to skillet, prosciutto side down and cook until lightly browned, about 2 minutes. Using tongs, carefully flip pork and cook until second side is light golden brown, about 1 minute. Transfer to platter and tent with aluminum foil. Repeat with remaining pork.

Add remaining 1 tablespoon oil to now empty skillet and heat over medium-high heat until shimmering. Add garlic and minced sage and cook until fragrant, about 30 seconds. Stir in broth and wine and simmer until reduced to ½ cup, 5 to 7 minutes, scraping up any browned bits. Reduce heat to low and whisk butter, 1 piece at a time. Stir in lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over pork and serve.

 

Out Destinations




J Brian Raymond
Out Destinations

1816 W Butler Dr
Phoenix, AZ 85021
623-349-4822

 855-949-1500 (Toll-free)
 brian@outdestinations.com
 www.outdestinations.com

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