Pork Loin Saltimbocca

  • 1 two-three pound pork loin
  • 6 thin slices Prosciutto de Parma
  • 1/3 cup parmesan cheese
  • 5-6 fresh sage leaves, torn
  • 3 Tbsp butter, softened
  • 2-3 Tbsp vegetable oil
  • Kosher salt and fresh cracked black pepper

Saltimbocca in Italian means “Jumps in the mouth” and is traditionally made with Pork or Veal.

Preheat your oven to 400 ºF.


Holding your knife sideways, butterfly the pork loin so that it lies flat.  Using a meat pounder or a rolling pin wrapped in plastic pound the meat out, making sure it is an even thickness all the way across and fairly uniform in shape.


Lay the pork loin out so that the fat cap is face down on the cutting board.  Spread the softened butter evenly over the open side of the pork loin.  Layer the prosciutto across the entire open side of the pork, then sprinkle the parmesan cheese, then sprinkle the torn sage.


Starting from one edge, begin to carefully roll the pork loin up.  Tie it with butcher’s twine, making sure the roast is secure.


Season the outside well with salt and pepper.


Heat the oil in a heavy bottomed oven proof skillet (cast iron or stainless steel is best).  When the oil is hot brown the roast on all sides until golden.  Transfer the entire pan to the oven and roast for about 15 minutes more or until a thermometer inserted into the center of the roast reads 145 ºF.


Rest for at least 10 minutes before slicing and serving.  Delicious with a white wine pan sauce or a browned butter sauce!