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Pork Tenderloin Saltimbocca | Served in 20 Minutes
(0)
20 min
Quick
Gurkerl Küche
Zartes Schweinsfilet, feiner Rohschinken und frischer Salbei in einer samtigen Weißweinsauce. Ein echter italienischer Klassiker, der in unter 20 Minuten pure Urlaubsstimmung auf den Teller zaubert!
Ingredients
Preparation method
Preparation
Cut the pork tenderloin into medallions about 1.5 to 2 cm thick and gently flatten them with the back of your hand. Season the meat sparingly on the underside only with fine salt and ground black pepper.
Place a slice of Parma ham and a fresh sage leaf on top of each medallion and secure with a wooden skewer. Lightly dredge the underside of the medallions in smooth wheat flour and tap off any excess flour.
Cooking & sauce
Heat the extra virgin olive oil and half of the unsalted butter (20 g) in a pan. Fry the medallions first on the floured meat side for approx. 2 minutes, then turn and fry briefly on the ham side for approx. 1 minute.
Chef's tip
Since Parma ham becomes salty and savory when seared, salt the meat very sparingly beforehand.
For a glossy, smooth sauce, the remaining butter should be ice-cold when stirred into the reduction.
70 min
Under an hour
