Pork “Saltimbocca” with Marsala Sauce

Name: Pork “Saltimbocca” with Marsala Sauce
Yield: makes 4 servings
Ingredients: 8 pork medallions (2 1/2 to 3 ounces each, about 1 1/2 pounds total), pounded thin; Salt and pepper; 4 thin slices Fontina Val d’Aosta cheese (about 4 ounces total) or other fontina; 8 sage leaves; 4 thin slices prosciutto (about 4 ounces total); 3 tablespoons olive oil; 1 cup marsala; Juice and zest of 2 lemons; 1 garlic clove, minced; 1 cup Chicken Stock (p. 206); 2 tablespoons butter

December 14, 2011

This dish requires a little effort ahead of time but finishes quick and easy, making it perfect for a casual weeknight dinner. It’s an adaptation of saltimbocca (Italian for “jump in your mouth”), traditionally made with thin slices of veal sautéed with prosciutto and sage. Since veal can be a little harder to find, and pricier, I use a less expensive cut of meat and splurge on an embellishment: a genuine Fontina Val d’Aosta, from the Piedmont region in Italy. This combination will literally jump in your mouth! I recommend serving it with tender asparagus.

Cooks' Note

As an alternative to marsala pan sauce, try the Sun-dried Tomato-Pistachio Pesto (p. 186), moistened with enough olive oil and vinegar (to taste) to make a vinaigrette consistency.

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