The Chew: Five in Five
Scrooge hates spending money during the holidays or anytime. But Michael Symon came to the rescue with one of his Five in Five recipes, for Pork Saltimbocca. Could he get the dish done in time?
Crisping the prosciutto on the outside will give you additional texture and delicious crust. Pork should cook to about 150 F in the center, according to Michael Symon. As a result, these thin cuts will cook very quickly.
Despite Mario Batali actively rooting for his failure, Symon had time to spare in getting this dish on the table.
The Chew: Michael Symon Pork Saltimbocca Recipe Ingredients
Get a head start by having your butcher pound medallions thin. Tougher cuts would work well because of the thinness and quick cooking time. If the pan gets too hot, add a bit more oil to bring the temperature down.
For gluten-free folks, try using rice flour, or see what happens if you skip the flour altogether. If you experiment with this recipe, leave a comment to tell me what worked or what didn’t.
- 6 2 oz. pieces Pork Tenderloin
- 6 Sage leaves
- 4 cups Arugula
- 2 oz sliced Prosciutto
- 2 tbsp Unsalted Butter
- 1/2 cup Flour
- 1/2 cup Water
- Olive Oil
- Salt & Pepper
Michael Symon: The Chew Pork Saltimbocca Recipe Directions
- Heat a saute pan to medium high with olive oil.
- Place plastic wrap over a cutting board and spread the pork on top.
- Place sage on each piece of meat and top that with prosciutto.
- Cover with another sheet of plastic and pound a few times to secure the prosciutto to the pork.
- Season with salt and pepper before dredging in flour.
- Cook one to two minutes per side in the hot pan.
- Use water to deglaze the pan and reduce liquid by half. (You could also deglaze with wine.)
- Adjust seasoning as needed.
- Place pork on a platter.
- Take pan off heat and swirl in butter.
- Wilt arugula about 30 seconds, seasoning with salt and pepper.
- Serve this over the pork, topped with raw arugula and olive oil.