Pork Saltimbocca

Pork Saltimbocca


You may already be familiar with chicken saltimbocca, but personally, I prefer this pork variant. Served with lemon sauce and spinach, it’s got just the right mix of savory, tangy, and fatty to punch most of my favorite flavors right in the mouth. Even better, it can be ready in as few as twenty minutes.

Pork Saltimbocca


Category: Dinner Calorie Count: 445 Macronutrient ratio: Carb-induced calories—2% Protein: 39 grams Carbohydrates: 3 grams Total Fat: 30 grams Prep Time: 3-5 minutes Cook Time: 15-20 minutes Rest Time: 0 minutes Servings: 4 servings
Servings 4 servings


Spinach and Medallions

  • 1 pound spinach or greens of choice; I prefer spinach (in which case I use a little more to account for how it cooks down)
  • 1 pound pork tenderloin
  • salt to taste
  • pepper to taste
  • 8 sage leaves fresh
  • 8 slices Parma ham
  • 2 tablespoons ghee
  • cheese provolone or mozzarella, sliced to fit preference


  • 1/2 cup bone broth or substitute chicken stock
  • 2 tablespoon lemon juice
  • 1/3 cup butter
  • salt to taste
  • pepper to taste


  • Start by making your spinach and pork medallions. Bring a large pot of water to boil, blanching your spinach 30-60 seconds before immediately plunging the spinach into a bowl of ice water. Drain, pat dry, and set aside.
  • Next, cut your tenderloin into 8 medallions, using a mallet to pound each medallion into a thickness of roughly 1/4-inch. Season each medallion with salt and pepper before placing a fresh sage leaf in the middle of each medallion before wrapping each piece with Parma ham.
  • Heat a large pan greased with ghee over medium-high heat, cooking the medallions 6-8 minutes, flipping them over halfway through. If so desired, place a half-slice of cheese on each medallion toward the end of cooking. When done, transfer to a plate and keep warm.
  • Lastly, to make your gravy, add the bone broth and lemon juice to the pan, stirring constantly. Add the butter, season with salt and pepper to taste, before adding your cooked spinach, tossing to cover in sauce. (Alternatively, you can also serve the medallions on the spinach, then top with the sauce, rather than tossing the spinach in the sauce first.)


Tools Needed:
  • Large pot
  • Bowl of ice water
  • Mallet
  • Cutting board
  • Knife
  • Large pan
  • Plates for spinach and medallions
  • Serving plates
  • Spatula
  • Serving spoon

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