Pork Saltimbocca

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Saltimbocca is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage.

Again I use pork, from my recent purchase of a pork tenderloin, I also had Saltimbocca at a local Italian restaurant and it was so good, that I thought I would make it with my pork.
There are many, many recipes out there, but this is one I came up with, hope you will like ūüôā

Ingredients

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Place cutlet between wax paper or plastic wrap and pound thin

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Place sage leaves on pork, then top with prosciutto

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Place paper back on top of prosciutto, and lightly pound a couple of times

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Dredge cutlets in flour, add oil and butter to skillet of medium high heat

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prosciutto side down first, browning on both sides

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Place on baking sheet top with sliced Mozzarella, set aside

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drain most of the oil/butter from the skillet, add wine

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let reduce to about 1/2 cup, while scraping the brown bits from the skillet

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once reduced add a couple pinches of sugar & remaining butter to finish

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place cutlets under the broiler until cheese is melted & browned

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Then serve, I serve mine with polenta

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Recipe

1 Pork tenderloin, slice in half lengthwise, then each half cut into 3 pieces, so you have 6 pieces in total
Fresh Sage leaves, 4 to 6 leaves per cutlet
1/2 cup flour
4 tbsp. olive oil
3 tbsp. butter, divided
8 oz. mozzarella, thinly sliced, 2-3 per cutlet
6 oz. white wine
Prosciutto – 1-3 pieces per cutlet, depends on how much you want
a couple pinches of sugar

Place each cutlet between wax paper or plastic wrap, pound thin to about 1/4 inch thick.  Place sage leaves on top of pork, then lay prosciutto over pork and leaves, allowing it not to hang over the sides.
Place flour in a shallow dish, dredge cutlets in flour, in a skillet add oil and 2 tbsp. butter and saute cutlets prosciutto side first, flipping and browning on both sides.  When cutlets are done browning place on baking sheet top with sliced mozzarella, set aside, 6 minutes before you are ready to serve, place baking sheet with pork under the broil, just until cheese is melted and brown.

For sauce

Once you cook the last of the cutlets, drain most of the oil/butter, add the wine and with a wooden spoon scrape up the brown bits from the bottom of the skillet.  Once the liquid has reduced to a about 1/2 cup add a couple pinches of sugar and the remaining butter and serve over the Saltimbocca.

Serve with the side of your choice, this time I made some polenta.

Enjoy!!

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Pork Scallopini with Mushrooms

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Recently I had bought a pork tenderloin, it was garlic and black pepper crusted. ¬†You can get just a plan tenderloin as well, but this was the one on sale ūüôā

So I wanted to make a couple of dishes out of it and this is the first one.

Scallopini (which is the English usage), which is a cutlet and most often used is veal or chicken, pounded thin and coated in flour, sauteed, then served with a tomato or wine based sauce.

You start with this process when you also make Saltimbocca (which is what I did with part of the tenderloin, post to come) and Piccata which then you would make a lemon & caper sauce. (which I bought the capers, intending to doing Piccata as well, but I didn’t and just grill the rest of the pork, but I will do a blog on Piccata at some point ūüôā

Mushrooms are used a lot with the sauce, and I roasted up some asparagus to serve as a side.

Ingredients

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take pork cutlet, place plastic wrap on top and bottom

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pound the cutlet to about 1/4 inch thin, if you don’t have a meat¬†mallet
use a bottom of a saute pan or skillet…it will work

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In your skillet over medium high heat add oil & butter

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Dredge your cutlet in flour and shake off access,
once butter has melted add your cutlet to hot skillet
flipping  to brown on both sides

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meanwhile, chop shallots, garlic, & rosemary

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once brown remove from skillet, set a side
you can use a piece of foil just to tent over cutlet

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to the skillet add mushrooms and shallots

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cook until everything is golden

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add beef base, hot water and wine, stir in

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add brown sugar and rosemary, stir

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then stir in cream and add a little more butter to finish it off

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drizzle asparagus with olive oil, salt and pepper
roast in oven

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Serve sauce over cutlets with asparagus

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just delicious it was ūüôā

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Recipe

1 pork tenderloin, cut in half lengthwise, then cut each piece into 3 pieces, you will have 6 in total
4 tbsp. butter, divided
4 tbsp. olive oil
1/2 cup flour
1-2 shallots, chopped
1 8 oz. pkg. sliced mushrooms
2 tsp. brown sugar
1/2 cup white wine
1/2 cup hot water
1/2 tsp. beef base paste
4 garlic cloves, minced
1 tsp. fresh rosemary, finely chopped
3/4 cup heavy cream

Take cutlets, place between to pieces of plastic wrap or wax paper, pound thin to about 1/4 inch thick.
add flour to a shallow dish,¬†dredge¬†cutlets in flour and shake off access, in a large skillet add oil and 2 tbsp. butter. ¬†Saute cutlets over medium high heat, brown on each side, and almost cooked through (meat will continue to cook some removed from heat, so don’t over cook) place on platter, tent with foil and set aside.

Add another tablespoon of butter to skillet add mushrooms, shallots and garlic, cook until golden stirring not to burn(adjust your heat if it starts to burn).

Add wine, beef base and hot water, stir to mix around,  then add rosemary and brown sugar and let mixture reduce by a 1/4.  Stir in cream then add last tablespoon of butter, pour sauce over cutlets and serve.

I roasted the asparagus in a 400 degree oven for about 10 minutes, just until tender.

Enjoy!!!