Pork Tenderloin Saltimbocca
 
 
Author:
Recipe type: Adapted from Cuisine at Home
Serves: 2
Ingredients
  • 12 ounces pork tenderloin, trimmed
  • kosher salt
  • freshly ground black pepper
  • all-purpose flour
  • 2 tablespoons extra virgin olive oil, divided
  • 1½ ounces prosciutto, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon veal or beef demi glace (whisked with a few tablespoons of the chicken broth then added back to the remainder of the broth)
  • ½ cup dry sherry (or Marsala)
  • ½ cup chicken broth
  • 1 tablespoon Earth Balance Buttery Sticks (or unsalted butter)
  • 1 tablespoon minced fresh sage
Preparation
  1. Slice pork tenderloin into ¾-inch thick pieces. Pound each piece into ⅓-inch thick medallions. Season with salt and pepper and dredge in flour. Set aside.
  2. In a large skillet heat a teaspoon of olive oil over medium heat. Add prosciutto and cook until crisp, about 4 minutes; transfer to a paper-towel-lined plate. Add a tablespoon of olive oil to the pan and cook pork medallions until browned, about 2 minutes per side, or until the internal temperature reads 145 degrees with an instant read thermometer. Transfer to a plate and cover with foil to keep warm.
  3. Add 2 teaspoons olive oil to the pan and sauté mushrooms until they are nicely browned, about 5 minutes. Add garlic; cook 1 minute.
  4. Deglaze pan with sherry and broth mixture, scraping up any browned bits; bring to a boil. Turn heat down to medium-heat (a good simmer) and cook sauce until the liquid is reduced by half, about 4-5 minutes.
  5. Stir in butter and sage. Return pork medallions to the sauce and warm gently. Transfer pork and sauce to a serving dish and top with crispy prosciutto.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/05/27/pork-tenderloin-saltimboca/