A classic recipe that is easier than you might think!
Pork Tenderloin Saltimbocca
All natural pork tenderloin pan seared with prosciutto and fresh sage. An Italian Classic!
1 Pork Tenderloin
1 pack Sliced Prosciutto
6-8 Sage leaves (whole)
3-4 cloves Garlic (minced)
1 Cup Chicken Stock
1 Yellow Onion (sliced thinly)
1/2 Cup Medley Tomatoes (halved)
1-2 Tbsp Butter
Pat the tenderloin dry and remove the silver skin. Cut the tenderloin in half, and then each half gets cut in half again (4 equal portions).
Preheat saute pan on medium high heat
Take each pork tenderloin medallion and pound out until it is roughly 1/4" thick, you can use a wine bottle, rolling pin or mallet!
Season each medallion with salt and pepper
Lay one slice of prosciutto on each medallion and press down firmly.
Take the fresh sage leaves and lay on top of the prosciutto and once again, press down firmly. If you feel the sage will fall off, you can skewer it to the pork chop (think of a safety pin through each side).
Add canola oil to your saute pan and sear the chops sage side down and don't touch! Flip once the sage and prosciutto are crispy (3-4min) and continue to cook for another 5min.
Remove Pork chops and add sliced yellow onions, tomatoes and garlic to the pan, saute with a 1 Tbsp of butter until tender and tomatoes start to break down.
Deglaze the pan with chicken stock and scrape all the good bits at the bottom of the pan. Add the chops back into the pan and reduce the sauce until desired consistency (sauce consistenct!)
Plate the chops up with your favorite sides and spoon pan sauce over top!
The pork tenderloin can be substituted with chicken breasts if you prefer!