Pork Saltimbocca Rollatini
Persons
4
Serving Size
2 to 3 rollatini
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 1 pork tenderloin cut into ½ inch medallions
- 5 slices cooked ham cut to mirror the size of pounded scallop
- 5 slices swiss cheese cut to mirror the size of pounded scallop
- 20 fresh sage leaves
- 6 tablespoons unsalted butter
- ¼ cup of shallots finely diced
- 3 cloves of garlic thinly sliced
- 1.5 cup chicken stock
- 1 cup white wine
- 6 tablespoons olive oil
- 1 tablespoon flour
- Kosher salt and freshly ground pepper
- Tooth picks
Instructions
- Cut the tenderloin into ½ inch medallions and then pound out the medallion between two sheets of plastic wrap. Your goal is to get scallops that are ¼ inch in thick.
- Lay out the scallops on a sheet of parchment. Sprinkle with salt and pepper and then layer on slices of ham and the cheese. Place a sage leaf on top of the cheese and then roll into rollatinis using toothpicks to secure.
- Preheat a large frying pan and add two tablespoons each of butter and olive oil.
- Sauté the rollatinis in batches, searing each side of 3 minutes. Don’t worry that the toothpicks prevent you from getting a complete sear because you will be finishing in the oven. Place the first batch of rollatinis on a baking sheet and repeat the process for the second batch adding butter and olive oil to the pan. Place the second batch on the baking sheet.
- Sauté shallot and garlic in the pan juices constantly stirring for a minute or two. Add the white wine to deglaze the pan for a few minutes and the add 1 cup of chicken stock. Bring to a slow boil and reduce by 1/3.
- Melt 2 tablespoons of butter in a bowl in the microwave. Stir in 1 table spoon of flour, Add a few ounces of chicken stock to make a slurry. Wisk the slurry into the sauce in the pan to thicken
- All of the above can be done a few hours in advance
- Twenty minutes before serving preheat the oven to 400 degrees. Bake the rollatinis for 10 minutes. Reheat the sauce whisking it together and adding some chicken stock if it is too thick.
- Plate the rollatinis and sauce appropriately as well as provong extra sauce in a bowl so that each guest can add more if they like
