When 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.
- 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
- Pound the pork tenderloins until thin. Season with salt and pepper and dredge in flour, dusting off any excess.
- Heat a non stick pan on high and add the olive oil.
- Cook the pork on one side until nicely browned, 4-5 minutes.
- Turn and cook for 1 minute. Remove pork and keep warm.
- Add 1 Tbsp of butter to the same pan. Add the shallots and shitake mushrooms and cook for 5 minutes.
- Add the madeira & sage and cook for 5 minutes until it has reduced.
- Add the pork jus or stock and cook for 5 minutes until it has reduced.
- Season with salt and pepper.
- Return the pork to the pan and cook for 2 minutes until it has warmed up.
- Add the remaining Tbsp of butter, stir until melted.
- Recommended serving: Mashed potatoes, garlic spinach and a slice of prosciutto.
- Note: Sauce can be made ahead of time. If you do that, just add the sauce after the pork has cooked.