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Pork Tenderloin Saltimbocca Rolls - Image 1

Pork Tenderloin Saltimbocca Rolls

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Pork Tenderloin Saltimbocca Rolls

Saltimbocca 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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 1lb pork tenderloin(trimmed and sliced into 1/4-inch thick cutlets)
  • 8oz prosciutto(thinly sliced)
  • 16 pcs fresh sage leaves
  • 1/2 cup all-purpose flour(for dredging)
  • 2 tbsp olive oil
  • 2 tbsp butter

Sauce

  • 1/2 cup dry white wine(such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup chicken broth
  • 2 tbsp balsamic vinegar
  • 2 pcs fresh sage leaves(for sauce)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Instructions

Prepare the Rolls

  1. Place pork cutlets between two sheets of plastic wrap and pound to about 1/8-inch thickness.
  2. Season pork lightly with salt and pepper. Top each cutlet with a slice of prosciutto and a sage leaf.
  3. Roll up each cutlet tightly, securing with a toothpick if necessary.
  4. Dredge the rolls in flour, shaking off excess.

Cook the Rolls

  1. Heat olive oil and butter in a large skillet over medium-high heat.
  2. Sear the pork rolls on all sides until golden brown, about 5-7 minutes.
  3. Transfer the seared rolls to a plate and set aside. Keep warm.

Make the Sauce

  1. Pour off excess fat from the skillet, leaving about 1 tablespoon. Return the skillet to medium heat.
  2. Add 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.
  3. Simmer the sauce for 5-7 minutes, or until it has reduced slightly and thickened.
  4. Return 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.
  5. Remove toothpicks, if used. Discard sage leaves from sauce before serving.

Nutrition

Servings
4
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal300.3 kcal1,802 kcal
Protein35.2 g23.5 g140.8 g
Fat25.8 g17.2 g103.2 g
Carbs15.5 g10.3 g62 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.

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