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Pork Loin Saltimbocca

June 27, 2012

by Elizabeth

It’s no secret that the Deux Maisons girls have a weak spot in our cooking repertoires – those pesky things known as “entrees.” We would much rather snack and light bite and hors d’ouevres ourselves silly, before dessert of course, than eat an actual meal. Unfortunately that is not a particularly healthy, or practical, way to eat. So when it comes to main courses, grilled chicken, venison sausages, shrimp, crispy baked chicken, occasionally a piece of salmon or steak, and more grilled chicken feature prominently at my maison. None of these are particularly interesting and don’t really count as “blog-worthy.”

Excuses include: time, effort, ingredients, I’m not good at sauces without a recipe, lack of energy at 7 pm. This recipe for Pork Saltimobocca kills all of my excuses, and it’s actually joined the “somewhat regular” list of meals at my house. Despite the long-ish ingredient list, most of these things should be in your pantry. And I typically have basil, cherry tomatoes, and mozzarella as well. After getting all of your mise-en-places ready, the pork will cook in about 15 minutes. So impress someone, or just yourself, with a fancy weeknight real meal.

Pork Saltimbocca, from my all time favorite Italian cookbook – Trattoria Grappolo

serves 4 hearty eaters, easily split.

4 tablespoons butter
2 tablespoons olive oil
8 slices of pork loin, pounded until thin (3-4 ounces each, boneless)
Flour
1/2 cup white wine
salt and pepper to taste
1/2 tablespoon oregano
8 slices salami
4 tablespoons grated Parmesan cheese
1 cup cherry tomatoes, quartered
8 large basil leaves, minced
8 slices mozzarella, fresh if possible
1 tablespoon minced parsley, for serving if desired.

Heat butter and oil in a large saute pan over medium high heat. Meanwhile, sprinkle pork lightly with salt and pepper, then dredge in flour. Add first four pieces of pork to the pan when oil is hot but not smoking. Cook for about 3 minutes on the first side, until golden brown. Flip and cook for 2-3 more minutes on the other side. Try not to overcook. Remove to a large baking sheet, and then repeat with remaining pork. (Note, if you’re only making 4 cutlets or less, go ahead and leave them in the pan for the rest of the recipe, no need to use an extra baking sheet.)

Remove from heat and add wine to the pan and deglaze, scraping up all the browned bits from the pan and whisking them in. Add salt, pepper, and oregano. Place over low heat to keep warm.

Top each cutlet with a slice of salami, basil and tomatoes, Parmesan cheese, and finally the mozzarella. Place under broiler for 2-3 minutes, until cheese melts and tomatoes burst.

Place the cutlets back into the sauce in the saute pan to soak up the juices for just a minute. (Or drizzle on top.) Serve immediately.

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3 Comments leave one →
  1. June 27, 2012 12:04 pm

    Veal Saltimbocca is one of my favourites – can’t wait to try it with pork!

  2. June 28, 2012 2:43 pm

    My mouth is watering! I have been growing basil in my garden this summer, and am quite tired of making pesto – will definitely have to try this out!

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