PORK SALTIMBOCCA WITH SPRING PEAS
Saltimbocca is a classic Italian dish featuring salty prosciutto, rich fontina and parm and bright sage. Old-school preparations often feature veal topped with a skewered sage leaf. We mixed this classic up and opted for convenient pork tenderloin. Chopping the prosciutto and pillowing it on top of the pork makes for nooks, crannies and edges for cheese to melt and edges to get crispy. Spring peas – you could even use asparagus tips – brighten and lighten the sauce and make this dish a real looker. Italian Herbs Extra Virgin Olive Oil and Spaghettata Blend shine in this lovely dish.
- Time: 30 min
- Servings: 2
Source: Red Stick Spice Recipes
Ingredients
- For the Pork
- pork tenderloins, trimmed
- Spaghettata Blend
- Italian Herbs Extra Virgin Olive Oil
- all-purpose flour
- shallot, finely chopped
- Tbl butter
- flour
- white wine
- chicken stock
- slices prosciutto, rough chopped
- grated fontina cheese
- grated parmesan cheese
- For the Peas
- slice prosciutto, chopped
- heaping cup fresh or frozen peas
- fresh sage leaves