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Pork Saltimbocca

  • Total Time: 25 minutes
  • Yield: 6 1x


Units Scale
  • 6 (4-ounce) pieces pork tenderloin
  • 6 or more fresh basil leaves
  • 6 thin slices Prosciutto
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil

For the Salad:

  • 4 cups loosely packed arugula
  • Grape tomatoes for garnish
  • Freshly grated Romano or Parmesan cheese
  • Juice of 1/2 lemon
  • 1/4 cup of olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Place a piece of plastic wrap over each piece of pork and gently pound with a hammer to flatten.
  2. Place the flour in a shallow bowl and season with salt and pepper.
  3. Dredge the each piece of pork in the flour and shake off the excess.
  4. Wrap each piece of pork with a slice of prosciutto.
  5. Put a large skillet over medium-high heat.
  6. Add the olive oil to the preheated pan.
  7. Add the wrapped pork and cook until light golden; about 2 minutes per side.
  8. Add the basil leaved to gently crisp; remove and to serve over the pork and arugula.
  9. Plate the arugula.
  10. Combine the ingredients for the salad dressing and drizzle a little over the salad.
  11. Place the warm pork over the salad, followed by the crisped basil leaves and grated Parmesan or Romano cheese.
  12. Garnish with the tomatoes and serve.


Adapted from: Michael Symon’s 5-in-5

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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