Pork Saltimbocca

polentaPork Saltimbocca

4 Pork Loin Filets, pounded flat
4 Thin slices of Prosciutto
4 Cups, grated mozzarella cheese
8 Large fresh Sage leaves
Salt and Pepper
2 Cups of Flour
½ Cup of butter

Take the pork filets that have been pounded, sprinkle them with salt and pepper on one side. On that same side, line the filet with a slice of prosciutto, a large sage leaf, then sprinkle with the mozzarella cheese.

Once you are done lining all four filets, fold them over and dust each side with flour.

In a non-stick pan, heat butter using medium high heat. Place the folded pork filets in the pan once its hot. Get a good sear on one side. Sear the meat until its crispy and brown.

Flip the filets over and add the rest of the sage into the pan. Place the pan in the oven and heat at 350 degrees for 10 minutes. Depending on the thickness of your pork filets, after 10 minutes. They should be ready to serve. Serve on top of sauteed spinach and marsala wine sauce, recipes to follow.

Marsala Sauce

½ 750ml bottle of Marsala wine
1 pint heavy cream
Salt and Pepper to Taste

Pour wine into sauce pan on high heat and cook until wine is reduced by 1/3.

Add heavy cream and reduce heat to medium. Whisk and watch until sauce is desired thickness.

Add salt and pepper to taste

Sauteed Spinach

1 Bag Spinach
Good Extra Virgin Olive Oil
Garlic, Sliced thin (Optional)
Salt and pepper to taste

In a non-stick pan, use medium high heat and wait until the pan is hot.

Pour a bag of spinach into the pan and cook until wilted but not mushy.

Add good olive oil, salt and pepper and as an option add sauteed garlic for more flavor.

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