Pork saltimbocca
Non-vegetarian
Thin pork escalopes topped with sage and prosciutto, pan-fried and glossed with a quick white wine and butter sauce — a home-style take on the Roman veal classic.
Pork saltimbocca is an Italian main course from Italy, ready in about 25 minutes and made with pork tenderloin, prosciutto / dry-cured ham and sage. It serves 4 and is rated easy to cook.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
- Calories
- 334
Method
Step 1
Lay a sage (opens in a new tab) leaf on each escalope, cover with a slice of prosciutto and secure with a cocktail stick. Season the underside with pepper (opens in a new tab) and dust lightly with flour.
- 10 min
Food safety: Wash hands and boards after handling raw pork.
Step 2
Heat the oil and half the butter (opens in a new tab) in a large frying pan. Fry the escalopes prosciutto side down for 2 minutes until crisp, then flip and cook for 1–2 minutes more until just cooked through. Keep warm.
- 5 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Food safety: Pork should reach 63 °C in the centre.
Step 3
Add the wine to the pan and bubble, scraping up the browned bits, until reduced by half. Swirl in the remaining butter (opens in a new tab) and salt to make a glossy sauce, and pour over the meat.
- 3 min
- high heat
How it looks · Photo: Nanda Mends on Pexels
About this dish
- Origin
- Lazio (Rome), Italy · Commonly attributedSaltimbocca alla romana is traditionally made with veal; pork is a common modern swap.More food from Italy
- Dish
- Dinner · Main courses
- Cooking method
- Pan-fried
- Taste
- savoury, salty, herby, buttery
- Diet
- No nut ingredients · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Egg-free · No nut ingredients · No added sugar · Beef-free · Low-carb · High-protein · Calorie-conscious - Good for
- One-pan · Everyday
- Cook more with
- Pork tenderloin · Prosciutto / dry-cured ham · Sage · All-purpose flour · Butter · Dry white wine
- Techniques
- Pan-frying · Reduction · Deglazing
Allergens
- Contains: Milkfrom butter
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
- Contains, can be adapted: Sulphitesfrom dry white wine
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
334 kcal per serving
Estimated1 serving ≈ 200 g · recipe makes 4
Where the energy comes from
- Protein 42%
- Carbohydrate 5%
- Fat 52%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 334 kcal | 167 kcal |
| Protein | 32.3 g | 16.1 g |
| Carbohydrate | 4.2 g | 2.1 g |
| Net carbohydrate | 3.9 g | 1.9 g |
| Sugars | 0.3 g | 0.2 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0.4 g | 0.2 g |
| Fat | 17.8 g | 8.9 g |
| Saturated fat | 7.2 g | 3.6 g |
| Trans fat | — | — |
| Cholesterol | 114 mg | 57 mg |
| Sodium | 574 mg | 287 mg |
| Salt equivalent | 1.4 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 627 mg
- Calcium
- 23 mg
- Iron
- 1.9 mg
- Magnesium
- 45 mg
- Vitamin A (RAE)
- 53 µg
- Vitamin C
- 11 mg
- Vitamin D
- —
- Vitamin B12
- 0.9 µg
- Folate (DFE)
- 14 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Prosciutto / dry-cured ham: Cured ham, lean and fat, unheated (FDC 167875) used as a stand-in for air-dried prosciutto/jamón; real dry-cured ham is drier and saltier.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Pound the meat to an even 5 mm so it cooks in moments.
Common mistakes
- Overcooking — thin escalopes go from juicy to dry in a minute.
Serve with
- Serve with sautéed spinach or roast potatoes.
Storage
- Best eaten immediately.
Variations
- Saltimbocca alla romana (Italy): The original, made with thin veal escalopes.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pork tenderloin, cut into 8 medallions and pounded thin500 g
- Prosciutto / dry-cured ham, thinly sliced8 slice · 120 g
- All-purpose flour2 tbsp · 16 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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