Saltimbocca Pork Loin with Lemon Sauce

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   1.

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   Preheat oven to 425F.

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   2.

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   Rub pork loin with ground sage and ground pepper.

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   Lay slices of prosciutto on a work surface, making sure to overlap the slices along the long edges of each slice.

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   Place pork loin in the center of the row of prosciutto, fat side down.

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   3.

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   Wrap pork loin with prosciutto and seal the edges.

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   Lightly oil baking pan, place the wrapped pork loin (with the prosciutto seam-side down).

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    Roast for about 30 minutes until the internal temperature reaches 155F.

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    4.

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    Transfer to a plate and cover with aluminum foil.

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    Let it rest for 15 minutes before slicing.

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    5.

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    Meanwhile, prepare lemon sauce.

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    6.

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    Drain the pork fat from pan.

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    Pour in chicken broth and white wine.

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    Bring to a boil on your stovetop, scraping up browned bits.

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    In a small bowl, combine cornstarch with cold water to make a slurry.

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    Stir into sauce with the lemon juice and simmer until sauce thickens.

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    7.

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    Slice pork loin.

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    Serve loin, topped with the sauce, along with rice, mashed potatoes or white bean puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.