Italian-American · main

Pork Tenderloin Saltimbocca

Pork Tenderloin Saltimbocca reads umami 7.1, richness 6.5 and salinity 5.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Umami 7.1 · Richness 6.5 · Salinity 5.7 · Citrus 5.1 · Sourness 4.6 · Allium 3.3 · Fruity 2.7 · Funk & Ferment 2.3 · Herbaceous 2.2 · Floral 1.7 · Sweetness 1.5 · Earthy 1.3 · Warm Spice 1.2 · Bitterness 1.2 · Nutty 1.2

What's in it (13)

• pork tenderloins — 454 g
• salt — 3 g
• freshly ground black pepper — 1 g
• sage — 2 g
• prosciutto — 113 g
• all-purpose flour — 40 g
• olive oil — 41 g
• unsalted butter — 41 g
• garlic — 6 g
• dry white wine — 177 g
• low-salt chicken broth — 177 g
• lemon juice — 15 g
• flat-leaf parsley — 7 g

Time & effort: about 16 min · effort: involved

Nutrition (per 100 g, engine-estimated): 112.2 kcal, 12.6 g protein, 7.2 g fat, 4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the pork medallions dry and season both sides lightly with the salt and pepper — go easy, since the prosciutto is salty. Press a sage leaf onto each medallion, then wrap a slice of prosciutto around it, pressing to help it stick.
2. Dredge each wrapped medallion in the flour, shaking off the excess.
3. Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the medallions sage-side down until the prosciutto is crisp and deep golden, 2-3 minutes, then flip and sear the other side until the pork reaches 145°F internally, 2-3 minutes more. Transfer to a plate and tent loosely with foil.
4. Reduce the heat to medium, add the remaining olive oil and the garlic to the same skillet, and sauté until fragrant, about 30 seconds.
5. Pour in the wine, scraping up the browned bits from the bottom of the pan, and simmer until reduced by half, 3-4 minutes.
6. Add the chicken broth and simmer until the sauce is lightly thickened and coats a spoon, 4-5 minutes.
7. Remove the skillet from the heat and whisk in the remaining butter and the lemon juice until the sauce turns glossy.
8. Return the pork medallions and any accumulated juices to the skillet, turning to coat in the sauce.
9. Scatter the parsley over the top and plate the medallions with the pan sauce spooned over.

Dishes with a similar flavor shape

• Chicken Francese — Italian-American
• Veal Piccata — Italian-American
• Zürcher Geschnetzeltes (Zurich-Style Veal in Cream) — Swiss
• Skillet Chicken Piccata — Italian-American
• Pork Milanese with Arugula Salad — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.