Pork Tenderloin Saltimbocca Rolls
Pork Tenderloin Saltimbocca Rolls
Classic DishSaltimbocca alla Romana
Prep: 20 min • Cook: 20 min. Crispy pork tenderloin rolls, infused with the classic flavors of prosciutto and sage, are bathed in a rich balsamic and white wine sauce. These rolls offer a convenient and delightful twist on traditional saltimbocca.
- Preparation time
- 20 min
- Cooking time
- 20 min
- Total time
- 40 min
- Servings
- 4
Instructions
Prepare the Rolls
- 1Place pork cutlets between two sheets of plastic wrap and pound to about 1/8-inch thickness.
- 2Season pork lightly with salt and pepper. Top each cutlet with a slice of prosciutto and a sage leaf.
- 3Roll up each cutlet tightly, securing with a toothpick if necessary.
- 4Dredge the rolls in flour, shaking off excess.
Cook the Rolls
- 1Heat olive oil and butter in a large skillet over medium-high heat.
- 2Sear the pork rolls on all sides until golden brown, about 5-7 minutes.
- 3Transfer the seared rolls to a plate and set aside. Keep warm.
Make the Sauce
- 1Pour off excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat.
- 2Add white wine, chicken broth, balsamic vinegar, and 2 sage leaves to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- 3Simmer the sauce for 5-7 minutes, or until it has reduced slightly and thickened.
- 4Return the pork rolls to the skillet, nestling them into the sauce. Cover and simmer for another 5-10 minutes, or until the pork is cooked through.
- 5Remove toothpicks, if used. Discard sage leaves from sauce before serving.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 26 g
- Carbs
- 16 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 26 g |
| Carbs | 16 g |
Tips
- Ensure pork cutlets are pounded thinly and uniformly for even cooking and easy rolling.
- Don't overcrowd the pan when searing; cook in batches if necessary for a good crust.
- Serve hot with a side of crusty bread to soak up the delicious balsamic-white wine sauce.
