Pork Tenderloin Saltimbocca is a delicious concoction

Updated at: Thu, 17 Aug 2023 08:03:26 GMT

Step 1

Place 6 pork medallions cut side down on clean work surface. Pound with a meat mallet (or bottom of a saucepan) to make each one about 3/4-inch thick. Once pounded, medallions won’t look the same in size because tenderloins are bigger in the middle and smaller at the ends. Cover each medallion with fresh sage, one if leaves are big, two if small. Cover each with slice of prosciutto, folding it over to fit atop the pork. Cover medallions with plastic wrap, prosciutto side up; lightly pound to help ingredients stick together and further flatten meat to about 1/2-inches thick

Step 2

Place flour in pie pan or plate with a lip. Season with pepper. Dredge each pork bundle in seasoned flour and shake off excess. Heat oil in large, nonstick skillet on medium-high heat. Place medallions in skillet, prosciutto-side down. Cook until nicely browned, about 2 to 3 minutes. Turn and brown opposite side, about 2 to 3 minutes. Add broth and increase heat to high. Cook until liquid reduces by two-thirds in volume. Remove medallions. Remove from heat and stir butter into reduced broth. Add arugula; stir to combine for about 30 seconds, or until it starts to slightly wilt. Serve arugula alongside saltimbocca pork medallions

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