Pork saute (saltimbocca alla romano)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless pork loin cut into 2 oz.; (about 4 per dinner |
| ; butterflied portions, portion) | ||
| 4 | Thin slices Procuitto ham; (1/2 oz. ea.) | |
| 4 | Thin slices mozzarella cheese | |
| Sage to season with | ||
| 1 | ounce | Butter |
| Flour to dredge pork in | ||
| 1 | tablespoon | Chopped onion |
| 1 | Lemon; Juice of | |
| 2 | ounces | Marsala wine |
| 1 | 2 ounces who butter to finish sauce | |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.