Sliced Pork Tenderloin Saltimbocca on Spinach and A

Name: Sliced Pork Tenderloin Saltimbocca on Spinach and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins (about 2 pounds), trimmed of silver skin and connective tissue; 6 garlic cloves, peeled; 1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling; Salt and freshly ground black pepper; A bundle of fresh sage leaves; 1/4 pound prosciutto di Parma; 1 pound baby spinach; 2 cups arugula leaves (1 bunch), washed and trimmed of stems; 6 button mushrooms, trimmed and thinly sliced; 1 shallot, minced; 2 tablespoons red wine vinegar; Juice of 1/2 lemon; 2 tablespoons fresh chopped thyme leaves

Servings: persons

2 pork tenderloins (about 2 pounds), trimmed of silver skin and connective tissue
6 garlic cloves, peeled
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
Salt and freshly ground black pepper
A bundle of fresh sage leaves
1/4 pound prosciutto di Parma
1 pound baby spinach
2 cups arugula leaves (1 bunch), washed and trimmed of stems
6 button mushrooms, trimmed and thinly sliced
1 shallot, minced
2 tablespoons red wine vinegar
Juice of 1/2 lemon
2 tablespoons fresh chopped thyme leaves

1
Preheat the oven to 450F.
2
Place the pork tenderloins on a baking sheet lined with aluminum foil.
3
Cut 3 slits into each loin a few inches apart.
4
Nest the cloves of garlic into the slits.
5
Slather the pork with a healthy drizzle of EVOO and use your hands to coat the pork.
6
Strap leaves of sage across each piece of pork.
7
Wrap the tenderloins in prosciutto, covering the pork entirely.
8
Drizzle again with EVOO.
9
Roast the pork for 25 minutes.
10
While the pork roasts, prepare the salad.
11
Combine the greens and mushrooms in a salad bowl.
12
In a smaller bowl, combine the minced shallot with the vinegar, lemon juice, and thyme.
13
Let stand for 15 minutes.
14
(Nice place for a red wine break here.
15
Even Atkins himself had a glass now and again.)
16
Stream about 1/4 cup of EVOO into the dressing while whisking to emulsify it.
17
Toss the salad with the dressing.
18
To serve, pile the salad onto plates.
19
Slice the tenderloins on an angle, 1/2-inch slices, and arrange the sliced pork atop the salad.

545

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 pork tenderloins (about 2 pounds), trimmed of silver skin and connective tissue, 6 garlic cloves, peeled, 1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling, Salt and freshly ground black pepper, and more.

Yes, Sliced Pork Tenderloin Saltimbocca on Spinach and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sliced Pork Tenderloin Saltimbocca on Spinach and Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions