Pork Saltimbocca Recipe

The word saltimbocca means "Jumps in the mouth" In italian and refers to a dish made with sage leaves and prosciutto wrapped around a piece of meat. It's typically made with thin cuts of veal and is popular in italian restaurants. Saltimbocca cooks quickly in a skillet and is finished off with a pan sauce made with olive oil, butter, garlic, and white wine. After frying the pork, the flour left behind in the pan helps thicken the sauce. As fancy as the dish sounds and looks when presented at a restaurant, it is actually a quick and easy recipe and there is no reason not to make it at home. The veal can be replaced with chicken breasts that are pounded thin. Or, as we've done here, thin cuts of inexpensive pork tenderloin hold up well to these flavors and are tender and easy to find. If you prefer not to finish your pan sauce with white wine, go ahead and use chicken stock and add in a splash of freshly squeezed lemon juice to brighten the sauce and give it a bright flavor.