Pork Saltimbocca

pork saltimboccaWhen we were on vacation in Orlando last April, Bill and I had a dinner date and ate at Primo at the JW Marriott.  The original Primo is in Rockland Maine and Melissa Kelly is the chef.  I had read an article in Food and Wine on her, talking about her farm to table restaurant and what a wonderful chef she is, so I was very excited to have a chance to eat there.

Primo is the real deal.  Even in Orlando, that had an outdoor garden where they use whatever is fresh that day for specials.  They have a huge smoker and make their own bacon, etc.  For dinner, I had the Pork Saltimbocca which is the only item that has never left the menu.  It was her Grandfather’s recipe that she has updated.  It was AMAZING and I just had to scour the internet to get the recipe.  I recommend using pork jus if you can make it.  For the pork jus, just make the Slow Roasted Pork a week or two ahead of time and save the leftover jus.  If you don’t have 2 cups of pork jus, just add chicken broth for the remaining amount.

Pork Saltimbocca
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 4 Oz. Pork tenderloin slices
  • 2 cups sliced shitake mushrooms
  • 2 Tbsp finely chopped shallots
  • 1 Tbsp finely chopped sage
  • 2 Tbsp unsalted butter
  • 1 cup flour
  • 1 Tbsp olive oil
  • 1 cup madiera
  • 2 cups pork jus or chicken broth
  1. Pound the pork tenderloins until thin. Season with salt and pepper and dredge in flour, dusting off any excess.
  2. Heat a non stick pan on high and add the olive oil.
  3. Cook the pork on one side until nicely browned, 4-5 minutes.
  4. Turn and cook for 1 minute. Remove pork and keep warm.
  5. Add 1 Tbsp of butter to the same pan. Add the shallots and shitake mushrooms and cook for 5 minutes.
  6. Add the madeira & sage and cook for 5 minutes until it has reduced.
  7. Add the pork jus or stock and cook for 5 minutes until it has reduced.
  8. Season with salt and pepper.
  9. Return the pork to the pan and cook for 2 minutes until it has warmed up.
  10. Add the remaining Tbsp of butter, stir until melted.
  11. Recommended serving: Mashed potatoes, garlic spinach and a slice of prosciutto.
  12. Note: Sauce can be made ahead of time. If you do that, just add the sauce after the pork has cooked.