Easy 21 min

Pork Saltimbocca

cutting or tearing strips to fit. A bit of overlap is okay."" Return sheet of plastic wrap over pork; pound very lightly to make sure prosciutto sticks to pork pieces. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled at least 30 minutes."" pork tenderloin butter chopped pork trimmings optional homemade low-sodium chicken broth unflavored gelatin water as needed salt freshly ground black pepper taste all purpose flour for dusting fresh sage leaves as needed large thin slices prosciutto olive oil ⅔ dry white wine Spoon hot sauce over pork.""]"

Prep

12 min

Cook

9 min

Total

21 min

Ingredients (12)

1 (1 pork tenderloin g

1 tablespoon butter g

chopped pork trimmings (Optional) g

1 cup homemade or low-sodium chicken broth g

1 teaspoon unflavored gelatin g

cup water, or as needed g

salt and freshly ground black pepper to taste g

2 teaspoons all purpose flour for dusting g

12 fresh sage leaves, or as needed g

4 large, thin slices prosciutto g

2 tablespoons olive oil g

⅔ cup dry white wine g

Nutrition

kcal

fat

carbs

protein

Instructions

["Remove silvery membrane from tenderloin with a sharp knife; reserve trimmings. Cut the small \"head\"" pieces of tenderloin where there is a natural separation; reserve. (This is optional.) Chop reserved trimmings very fine; set aside.""