Pork Saltimbocca

Serves 4 to 6

WE HAVE THE ITALIANS TO THANK for this ingenious and simple recipe that comes together in about a half an hour and can be inhaled by four hungry people in about two minutes, living up to its name, which translates to “jump in the mouth.”

Sage and prosciutto are a brilliant combination (you’ll see them together again in the Brown-Butter Gnocchi here), capable of making even the simplest dishes incredibly flavorful.

I find it’s easier to slice thin pieces of pork from a small pork loin than to butterfly and pound boneless pork chops, though of course that will work too; you could even substitute thin chicken breasts for the pork. If you want to, you can prepare the pork up to a day in advance. Then all that stands between you and dinner is a quick panfry. You could serve the saltimbocca with creamy polenta (here) or with a big salad, like the chicory number here.

1½ pounds boneless pork loin

Kosher salt and freshly ground black pepper

12 slices prosciutto di Parma

12 whole sage leaves

2 tablespoons olive oil

2 tablespoons unsalted butter

½ cup Marsala or dry white wine

Put the pork on a plate and transfer to the freezer. Freeze for 15 minutes. Remove from the freezer, transfer to a cutting board, and, with a sharp knife, cut into 12 thin slices. Arrange half of the slices in a single layer on a cutting board and cover with a sheet of plastic wrap. With the flat side of a meat mallet (or with a rolling pin), pound each piece of pork to a thickness of ¼ inch. Season each piece of pork on both sides with salt and pepper and transfer to a plate; repeat with the remaining slices of pork.

Lay a slice of prosciutto lengthwise on your work surface and put one slice of pounded pork in the center. Wrap the prosciutto around the pork like a belt and top with a sage leaf. Use a toothpick to secure the sage and prosciutto to the pork. Repeat with the remaining pork, prosciutto, and sage.

Heat a large frying pan over medium-high heat and add the oil and butter. When the butter stops foaming, add as many slices of pork to the pan, sage-side down, as will comfortably fit in a single layer. Fry, turning once, until golden brown on both sides, about 5 minutes. Transfer to a platter, remove the toothpicks from each piece, and keep warm while you fry the remaining pork.

When the last batch of pork has been cooked, pour the Marsala into the now-empty pan and use a wooden spoon to scrape up the browned bits from the bottom. Let boil until reduced by half, then pour over the pork. Remove the toothpicks. Serve immediately.