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.
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.)
Bowl of ice water
Plates for spinach and medallions
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