"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pan-fried Escalope of Pork Wrapped in Prosciutto with Sage and Capers Recipe

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This recipe for Pan-fried Escalope of Pork Wrapped in Prosciutto with Sage and Capers, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Deja
Added: Sunday, June 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:

One 1˝-pound/700-g pork tenderloin, cut crosswise into 4 equal pieces
Salt and freshly ground black pepper
4 thin slices prosciutto di Parma
3 tablespoons/45 ml olive oil
12 fresh sage leaves
2 tablespoons/25 g drained capers
1 tablespoon/15 ml butter
1 lemon
6 ounces/170 g baby spinach leaves, washed, stems removed

Directions:
Directions:
To prepare the pork:

Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes.

Sprinkle the pork escalopes with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sauté pan over a high heat.

Once hot, drizzle 1 tablespoon/15 ml of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through.

Transfer the pork to a plate and repeat with the remaining prosciutto-wrapped pork escalopes. Do not wipe out the pan. Immediately add the remaining 1 tablespoon/15 ml of oil and the sage leaves to the same pan. Cook for 1 minute.

Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors.

Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper.

Meanwhile, to prepare the spinach and serve:

Heat the remaining 1 tablespoon/15 ml of olive oil in a separate large sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté for 2 minute or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates.

Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve.

Number Of Servings:
Number Of Servings:
4

 

 

 

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