Well, let me tell ya, if you ever want somethin’ real tasty and easy to make, you oughta try this pork saltimbocca. It’s kinda like that fancy dish they make in Rome, but we’re usin’ pork instead of veal, which makes it a bit more down-to-earth, ya know? But don’t you worry, it’s still got that rich, savory flavor that’ll make ya wanna lick your plate clean!
Now, first thing you gotta know is that pork saltimbocca is a simple dish. The pork is tender and juicy, and you wrap it up with some prosciutto – that’s the fancy ham, ya know, the kind that’s all salty and thinly sliced. And then we got some sage leaves in there to give it a nice earthy taste. We’re gonna cook it up with a little bit of butter and white wine. It’s so easy, even if you’ve never cooked before, you can do this! Trust me on that.
So, let’s get to it. First thing you wanna do is get your pork steaks ready. I like to use pork loin, but you can use whatever pork cuts you got, long as it’s tender. You want to make sure you cut ‘em thin, about half an inch or so, so they cook nice and quick. After that, take a few slices of prosciutto and wrap ‘em right around the pork. You don’t have to be too fancy with it – just wrap it up like you’re makin’ a little pork present. Then, take a couple sage leaves and stick ‘em right on top. They stick pretty good to the ham, so you don’t need no toothpicks or nothin’ to hold it all together.
Now, heat up a skillet over medium heat, and add a good dollop of butter. Let that melt nice and slow. Once it’s all bubbly, you can carefully place your pork rolls in the pan. You wanna cook ‘em for about 3-4 minutes on each side, until that prosciutto gets all crispy-like, and the pork is cooked through. You’ll smell it – it smells real good, trust me!
After you’ve flipped ‘em, now is the time to get the wine in there. Pour in just a splash of dry white wine. Some folks use Marsala wine too, if you got it handy. But white wine works just fine. Let that cook down a bit, maybe 3 minutes or so, till it starts to thicken up a little. The wine mixes with the butter and the juices from the pork to make a nice little sauce. It’s so rich, you’ll wanna soak up every drop with some bread or mashed potatoes!
And that’s it! Just plate it up, pour some of that sauce over the top, and you’re ready to eat. The prosciutto gets all crispy, and the pork stays juicy. That sage? It adds that little extra somethin’ to make it taste just right. It’s so simple, yet so good. I promise ya, you won’t be disappointed!
Now, I know folks sometimes get nervous with cookin’ fancy dishes like this. But let me tell ya, you don’t gotta be no professional chef to make somethin’ this good. Just a little bit of time and love, and you got yourself a plate of food that’ll have everybody askin’ for seconds!
Tags：[pork saltimbocca, pork recipe, Italian pork dish, pork and prosciutto, easy pork dinner, savory pork recipe, pork loin, sage pork recipe, pan-fried pork, white wine pork recipe]
