Pork Saltimbocca alla Romana

Step 1

Trim the pork tenderloin of fat and connective tissue. Cut it on the diagonal into 7-9 3/4-inch pieces. Pound each piece until it is 1/4 inch thick and about the size of your hand. Top each piece with 1/2 of a slice of prosciutto.

Step 2

Heat the oil in a large skillet over medium high heat. Then dredge the pork and prosciutto in flour until evenly coated. Once the oil is hot, place the pork prosciutto side down in the skillet. Sear the pieces until golden brown on both sides and cooked through, about 2-3 minutes per side. Transfer the pork to a plate and cover lightly with foil.

Step 3

Add the butter to the skillet. Once the butter is melted, add the sage leaves and fry them until lightly browned and crispy, 1 minute. Transfer the sage to the plate with the pork.

Step 4

Add the garlic to the skillet and saute for 30 seconds. Pour in the white wine. Bring to a boil and cook for 1 minute. Add the chicken stock and cook for 2-3 minutes more, until the sauce is brown and thickened.

Step 5

Take the skillet off the heat. Return the pork to the skillet and mound some of the fontina over piece, then place one sage leaf on each piece. Cover the skillet and let it sit until the fontina is melted. Taste the sauce and add salt and pepper to taste.

Step 6

While the pork is cooking, make the sauteed spinach. Heat the olive oil in a saute pan over medium-high heat. Add the garlic and kosher salt. Saute for 1-2 minutes. Add the wet spinach and cover the pan. Cook the spinach until it is wilted and dark green, 4-5 minutes.

Step 7

Serve the pork saltimbocca over the sauteed spinach along with egg noodles or a nice, crusty bread.