Prosciutto-Wrapped Pork Saltimbocca with Sage

1. 1

   Use a sharp knife to remove the silvery membrane from the tenderloin; reserve the trimmings. Cut off the small “head” pieces of the tenderloin where it naturally separates; reserve these as well. (This step is optional.) Finely chop the reserved trimmings; set aside.

2. 2

   Cut the tenderloin in half crosswise to create 2 equal portions. Split each half lengthwise to make 4 pieces. Transfer the pieces to a bowl and refrigerate until needed.

3. 3

   Melt the butter in a pot over medium-high heat. Add the reserved trimmings and cook, stirring, until caramelized and well browned, 4 to 5 minutes. Stir in the broth and gelatin, then add the water; simmer over medium to medium-low heat, stirring, until the liquid reduces by half, about 1 1/2 hours. Add more water if it reduces too quickly.

4. 4

   Place the pork sections between two sheets of heavy plastic wrap on a solid, level surface. Pound firmly to about 1/4- to 1/8-inch thick. Remove the top sheet of plastic wrap and flip each piece of pork. Season generously with salt and black pepper; dust very lightly with about 2 teaspoons flour. Flip each piece of pork and sprinkle with black pepper. Press 3 sage leaves onto the surface of each piece of pork; cover completely with prosciutto, cutting or tearing strips to fit with slight overlap if needed.

5. 5

   Lay the plastic wrap back over the pork and pound very lightly to help the prosciutto adhere to the pieces. Transfer to a plate, cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

6. 6

   Strain the pork broth into a bowl and discard the solids.

7. 7

   Heat the olive oil in a skillet over high heat until shimmering. Place the pork pieces in the skillet, prosciutto-side down, and cook for about 3 minutes. Carefully flip the pieces and cook 1 minute more. Remove the skillet from the heat and transfer the pork to warm serving plates.

8. 8

   Blot excess oil from the skillet with paper towels. Add the wine and pork broth, then cook over high heat until it thickens and reduces by about half, 4 to 5 minutes.

9. 9

   Spoon the hot sauce over the pork.

• Calories 623.15 kcal ▲ High 31%
• Protein 58.05 g ↗ Good Source 116%
• Carbohydrate 19.51 g 7%
• Total Fat 28.72 g ▲ High 37%
• Saturated Fat 10.71 g ▲ High 54%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 191.14 mg ▲ High 64%
• Sodium 1966.14 mg ▲ High 85%
• Dietary Fiber 5.45 g — Moderate 19%
• Total Sugars 3.65 g --
• Added Sugars 2.51 g — Moderate 5%
• Calcium 20.23 mg ⌄ Low Source 2%
• Iron 1.68 mg ⌄ Low Source 9%
• Potassium 70.85 mg ⌄ Low Source 2%
• Vitamin A 334.76 mcg ↗ Good Source 37%
• Vitamin C 12.81 mg — Moderate 14%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Alcohol 🚫🍷