Pork saute (saltimbocca alla romano)

Yield: 1 servings

Measure Ingredient
1 pounds Boneless pork loin cut into 2 oz.; (about 4 per dinner
\N \N ; butterflied portions, portion)
4 \N Thin slices Procuitto ham; (1/2 oz. ea.)
4 \N Thin slices mozzarella cheese
\N \N Sage to season with
1 ounce Butter
\N \N Flour to dredge pork in
1 tablespoon Chopped onion
1 \N Lemon; Juice of
2 ounces Marsala wine
1 \N 2 ounces who butter to finish sauce

Butterfly pork and stuff cavity with Prociutto ham and mozzarella cheese.

Season with sage. Dredge pork in flour to saute. Quickly saute pork for a minute on each side. Remove pork, add lemon, salt and pepper, Marsala wine and onion. Reduce a little swirl in butter. Serve sauce over pork.

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