Pork Saltimbocca

Makes: 4 Servings Hands on time: 20 minutes Overall time: 20 minutes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the spinach and medallions, bring a large pot of water to a boil and blanch the spinach for 30 to 60 seconds. Immediately plunge the spinach into a bowl of ice water. Drain well, pat dry, and set aside.

Step 2

Cut the tenderloin into 8 medallions. Using a mallet, pound each medallion until 1/4 inch thick. Season with salt and pepper. Place a fresh sage leaf in the middle and wrap each in a slice of parma ham.

Step 3

Heat a large greased pan over medium high heat. Add the medallions and cook for 6 to 8 minutes, flipping them halfway through. Transfer to plate and keep warm

Step 4

Add the broth and lemon juice to the pan stirring constantly. Add the butter and season with salt and pepper. Add the cooked spinach and cover with the sauce.