pork loin saltimbocca with pancetta

saltimbocca di lonza con pancetta

4 servings

• 1¼ pounds pork tenderloin,cut cross wise into 8 slices
• 16 fresh sage leaves
• 16 fresh marjoram leaves (optional)
• 8 slices pancetta
• Unbleached all-purpose flour for dredging
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• ¼ cup dry white wine
• Salt

Place the pork slices on a cutting board, cut-side up, and, using a meat mallet, pound to a ¼ inch thickness. Place the sage and marjoram leaves (if using) on one side of each cutlet and cover with pancetta. Secure the pancetta with toothpicks. Lightly dredge cutlets in flour, dusting off excess.

In a large skillet, heat the oil and butter over medium-high heat. Add the cutlets, pancetta side down, and cook, turning once, until cooked through and browned, 2 to 3 minutes per side; transfer to a serving platter. Add the wine to the skillet and stir to remove any browned bits; bring to a simmer, season to taste with salt, and pour over the cutlets. Serve warm.