Jumping Pork

I came across this recipe for Pork Saltimbocca a few months ago, and have been meaning to try it out for a while.  It sounded like a pretty easy way to cook up a yummy weeknight meal for Neon and I (with leftovers for my other hungry roomies).  It’s a slight variation on the original variation, substituting veal for pork.  The dish comprises of pork medallions, fresh sage, prosciutto, and in this case, is baked on a bed of potatoes and onions.  Saltimbocca means ‘jumps in the mouth’, and they aren’t kidding… Salty, meaty, sweet and sticky, all on one plate.  YUM.

The only concern I had was that the pork would be a little bit dry on its own, so I chose to serve it with a mushroom white wine sauce and some green beans for colour and crunch.  I think my favourite thing about the dish was the variety of textures and tastes found on just one plate.  They complemented each other so well, this is definitely going in the ‘Sarah’s Staples Section’ of my recipe repertoire.

Mushroom & White Wine Sauce

Serves: An accompaniment to 4 servings of Pork Saltimbocca or a variety of chicken / pork dishes


  • 5 large button mushrooms, thinly sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 whole garlic clove, peeled
  • 3/4 cup cream
  • 1/4 white wine
  • 1 tbsp Italian seasoning
  • salt & pepper to taste


  • Fry mushrooms and whole garlic clove in butter and oil over medium high heat.
  • Pour in white wine to de-glaze the pan.
  • Add in the Italian seasoning, salt & pepper and lower heat to medium to let the mushrooms and wine bubble for a few minutes.  Stir occasionally.
  • Pour in cream and let continue to bubble for 5 minutes until thickened.
  • Drizzle over your meat and enjoy!

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