20m
pork loin saltimbocca with pancetta
saltimbocca di lonza con pancetta
4 servings
Ingredients
- 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
Instructions
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.
Comments
- On August 31, 2008 10:37 pjanthony15 said:
Got the pancetta slice in 1/4" slices. Very easy recipe to make with excellent taste. I had it with mozzarella at one time and might place a slice next to the tenderloin next time I cook it. Also thinking about using this as a brunch with poached eggs - On September 22, 2008 02:19 pvanhagen said:
This dish is a pork lovers' delight! It was a quick and delightful Sunday meal. I was a little concerned about cooking the pancetta while at the same time not over cooking the pork. Oh my-this is a keeper.
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