Recipes › Main Course › Pork Saltimbocca Recipe

Pork Saltimbocca Recipe

Recipe by Pedro M. A. Neves

Pork Saltimbocca is a refined Italian dish featuring thin-cut pork loin wrapped in prosciutto and fresh sage, then pan-seared until golden and finished with white wine and butter. This elegant Roman-inspired preparation transforms simple ingredients into a restaurant-quality main course with delicate, savory flavors that come together in minutes.

Ingredients

• 4 pork loin cutlets (120 g / 4.2 oz each)
• 8 fresh sage leaves
• 8 slices prosciutto di Parma (about 80 g / 2.8 oz total)
• 30 ml (2 tablespoons) extra virgin olive oil
• 30 g (1 oz) unsalted butter
• 120 ml (½ cup) dry white wine
• 250 ml (1 cup) chicken or vegetable broth
• Salt and freshly ground black pepper to taste
• Toothpicks or butcher's twine

Instructions

1. Place pork cutlets between two sheets of plastic wrap and pound gently with a meat mallet to an even thickness of approximately 5 mm (¼ inch), being careful not to tear the meat.

2. Lay each pork cutlet flat on a clean surface. Place one sage leaf in the center of each cutlet, then drape two slices of prosciutto over the top of each cutlet, allowing the prosciutto to cover the sage and extend slightly beyond the edges of the pork.

3. Secure each saltimbocca by inserting a toothpick through the center to hold the prosciutto in place, or wrap with a single loop of kitchen twine if preferred.

4. Season the meat side (underside) of each saltimbocca lightly with salt and pepper. Do not over-season the prosciutto side as prosciutto is naturally salty.

5. Heat olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully place each saltimbocca prosciutto-side down into the pan and sear for 2-3 minutes until the prosciutto becomes slightly crispy and golden brown.

6. Flip each saltimbocca gently and cook the pork side for 2 minutes until light golden. Remove the toothpicks or twine before or immediately after flipping.

7. Pour the white wine into the skillet, scraping the bottom with a wooden spoon to deglaze and release any browned bits. Allow the wine to reduce by half, approximately 1-2 minutes.

8. Add the broth to the pan and bring to a gentle simmer. Cook for 2-3 minutes until the sauce reduces slightly and the pork reaches an internal temperature of 63°C (145°F) at its thickest point.

9. Remove from heat and swirl in the butter until melted and the sauce becomes glossy and emulsified. Taste and adjust seasoning as needed.

10. Transfer each saltimbocca to a serving plate and spoon the warm pan sauce over and around the meat. Serve immediately.

Substitutions

• Use chicken cutlets instead of pork for a lighter variation; adjust cooking time to 6-8 minutes total
• Replace prosciutto with pancetta for a smokier flavor profile
• Substitute sage with fresh rosemary sprigs if sage is unavailable
• Use dry vermouth instead of white wine for a more herbaceous sauce

Tips

• Pound the pork gently to ensure even cooking; aggressive pounding will toughen the meat and tear the thin cutlets
• Keep the heat at medium-high; excessive heat will burn the prosciutto before the pork cooks through
• Do not skip deglazing; the browned bits add tremendous depth of flavor to the finished sauce

Saltimbocca originated in Rome and literally means 'jump into the mouth,' referring to the dish's irresistible flavor combination of salty prosciutto, aromatic sage, and tender meat. This classic preparation has been refined over centuries in Roman trattorias and remains a cornerstone of Italian fine dining.

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