Oh hey friends! Yes, I’m still alive over here in case you were wondering and/or missed me. Sometimes life throws a lot of craziness at you and I’m just trying to work through everything in a timely manner. But thank you to all that were concerned. It makes me feel loved when people ask where I’ve been. I have been in my kitchen but lacking the time to actually bring my creations online! So today I’m presenting an easy Italian dish for Pork Saltimbocca.
Saltimbocca is typically made with veal or chicken but I decided to slice a pork loin for a tasty alternative. I love that this dish is marinated in white wine because honestly, anything that involves wine is delicious. Adding prosciutto to the top of the pork before you roast it adds to a deliciously salty finish and the hint of sage on the potatoes bring all of the flavors together.
I also wanted to announce that the second issue of CUISINE will be launching on MONDAY! I have been working on some delicious spring recipes for you and I can’t wait to share! If you are not already signed up for our newsletter, shame on you! Okay, not really but be sure to sign up so that you can be the first to receive the digital copy when it launches!
- 4 1-inch-thick slices pork loin (6–8 ounces each)
- 1½ cups dry white wine (I used Chardonnay)
- 2 onions, cut into ½-inch-thick slices
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 pound small (2-inch-diameter) Yukon Gold potatoes, cut into ½-inch-thick rounds
- ¼ cup chopped fresh sage leaves
- 8 thin slices prosciutto
- Preheat oven to 450°. Line a large rimmed baking sheet with parchment paper. Pierce pork slices all over with the tip of a paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over and let marinate at room temperature while preparing other ingredients.
- Place onions in a medium bowl, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss gently to coat without breaking up slices. Transfer onions to prepared baking sheet, spreading out in an even layer. Combine remaining 2 tablespoons olive oil, potatoes, and sage in same bowl; season with salt and pepper and toss to coat. Place potatoes on sheet among the onions.
- Roast onion-potato mixture until potatoes are beginning to brown around the edges, about 20 minutes. Remove pork from wine and pat dry. Season with salt and pepper and top each pork slice with 2 prosciutto slices. Place pork on baking sheet on top of the potatoes and onions. Roast until an instant-read thermometer inserted horizontally into center of pork registers 135°, about 10 minutes. Let rest for 5–10 minutes.
- Divide onions, potatoes, and pork among plates.