Pork Saltimbocca with Marsala Sauce Recipe

Name: Pork Saltimbocca with Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pork medallions (2 1/2 to 3 ounces each, about 1 1/2 pounds total), pounded thin; Salt and pepper; 4 thin slices Fontina Val dAosta cheese (about 4 ounces total) or other fontina; 8 sage leaves; 4 thin slices prosciutto (about 4 ounces total); 3 tablespoons olive oil; 1 cup marsala; Juice and zest of 2 lemons; 1 garlic clove, minced; 1 cup Chicken Stock (p. 206); 2 tablespoons butter

Servings: persons

8 pork medallions (2 1/2 to 3 ounces each, about 1 1/2 pounds total), pounded thin
Salt and pepper
4 thin slices Fontina Val dAosta cheese (about 4 ounces total) or other fontina
8 sage leaves
4 thin slices prosciutto (about 4 ounces total)
3 tablespoons olive oil
1 cup marsala
Juice and zest of 2 lemons
1 garlic clove, minced
1 cup Chicken Stock (p. 206)
2 tablespoons butter

1
Preheat the oven to 325F.
2
Season the pork medallions lightly with salt and pepper.
3
Place one slice of cheese on top of each of 4 medallions and top each slice with 2 sage leaves.
4
Cover the sage leaves with the prosciutto, then top with another pork medallion, making 4 sandwiches.
5
Place each sandwich between two sheets of plastic wrap and smack with a mallet or the side of a cleaver to flatten slightly.
6
Heat the olive oil in a large ovenproof skillet and, when almost smoking, add the pork sandwiches.
7
Cook over medium-high heat until a nice brown crust forms, 23 minutes, then flip and repeat on the other side.
8
Place the pan in the oven and cook for an additional 34 minutes, until you can see the cheese start to ooze out of the middle.
9
Place the pork on a platter and keep warm in the oven while you make the sauce.
10
Pour off any grease from the pan, then pour in the marsala, lemon juice, zest, and garlic.
11
Bring to a boil, then simmer until the liquid is reduced by half.
12
Add the stock and return to a boil.
13
Simmer over medium-high heat until reduced to 34 tablespoons.
14
Whisk in the butter and season to taste with salt.
15
Spoon over the pork and serve.

1172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 pork medallions (2 1/2 to 3 ounces each, about 1 1/2 pounds total), pounded thin, Salt and pepper, 4 thin slices Fontina Val dAosta cheese (about 4 ounces total) or other fontina, 8 sage leaves, and more.

Yes, Pork Saltimbocca with Marsala Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Saltimbocca with Marsala Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions