Pork “Saltimbocca” with Marsala Sauce
This dish requires a little effort ahead of time but finishes quick and easy, making it perfect for a casual weeknight dinner. It’s an adaptation of saltimbocca (Italian for “jump in your mouth”), traditionally made with thin slices of veal sautéed with prosciutto and sage. Since veal can be a little harder to find, and pricier, I use a less expensive cut of meat and splurge on an embellishment: a genuine Fontina Val d’Aosta, from the Piedmont region in Italy. This combination will literally jump in your mouth! I recommend serving it with tender asparagus.
As an alternative to marsala pan sauce, try the Sun-dried Tomato-Pistachio Pesto (p. 186), moistened with enough olive oil and vinegar (to taste) to make a vinaigrette consistency.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Season the pork medallions lightly with salt and pepper. Place one slice of cheese on top of each of 4 medallions and top each slice with 2 sage leaves. Cover the sage leaves with the prosciutto, then top with another pork medallion, making 4 “sandwiches.” Place each sandwich between two sheets of plastic wrap and smack with a mallet or the side of a cleaver to flatten slightly.
Step 3
Heat the olive oil in a large ovenproof skillet and, when almost smoking, add the pork sandwiches. Cook over medium-high heat until a nice brown crust forms, 2–3 minutes, then flip and repeat on the other side. Place the pan in the oven and cook for an additional 3–4 minutes, until you can see the cheese start to ooze out of the middle. Place the pork on a platter and keep warm in the oven while you make the sauce.
Step 4
Pour off any grease from the pan, then pour in the marsala, lemon juice, zest, and garlic. Bring to a boil, then simmer until the liquid is reduced by half. Add the stock and return to a boil. Simmer over medium-high heat until reduced to 3–4 tablespoons. Whisk in the butter and season to taste with salt. Spoon over the pork and serve.
