Grilled Pork Tenderloin ‘Saltimbocca’; a sunset

We love sage.

One of the first dishes I make in the fall, when we switch to indoor cooking, is Veal Saltimbocca.

The sage was looking gorgeous, but it was still too hot for cooking inside.

We compromised…..

He tossed a few wood chips on the grill as well, to add a bit of smokey flavor.

We were happy.

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Grilled Pork Tenderloin ‘Saltimbocca’

Pork tenderloin, sliced open to hold a bit of ham, cheese and fresh sage leaves….. Reminiscent of Veal Saltimbocca

  • Author: Katie Zeller
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Grilling

Ingredients

Scale
  • 1 pork tenderloin, 14oz, 420gr
  • 1 1/2 tsp paprika
  • 8 fresh sage leaves
  • 2 thin slices Prosciutto or other dry-cured ham
  • 2oz (60gr) Gruyère cheese, sliced thinly
  • Sauce:
  • 1/2 cup (4oz, 120ml) beef broth
  • 1/2 cup (4oz, 120ml) Marsala substitute Madeira 
  • 2 tbs tomato paste

Instructions

  • Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.
  • Lay the Prosciutto on one side of the pork.
  • Top with sage leaves, then cheese.
  • Fold other side over and tie with kitchen string.
  • Rub outside with paprika
  • Cook pork on barbecue grill for 20 – 25 minutes or until done.
  • Remove from heat and let rest.
  • Sauce:
  • Mix broth, wine and tomato paste in a small sauce pan and bring to a boil over medium heat stirring frequently.
  • When ready, slice pork and serve, sauce on the side

Notes

If you start to see the cheese oozing out, take it off – it’s done. Pork is best if slightly pink.

Grilled Pork Tenderloin 'Saltimbocca'

It was rainy today.

I decided to tackle all of the little post-it notes I’ve written to myself in the last few weeks of things I need to do.

I’m only half through…. So I will leave you with one more, calming sunset.

And I just got word that our firewood will be delivered tomorrow morning… at 8.

Sigh….

13 thoughts on “Grilled Pork Tenderloin ‘Saltimbocca’; a sunset”

  1. 8AM firewood delivery! I HATE early morning deliveries. Hope you can “supervise” from a window, in your jammies and robe and coffee/tea!

  2. Lovely recipe. I have a tenderloin in the freezer that I’ll use this recipe for this week!

    It’s gotten cooler here as well so today for me, it’s sour cream banana bread. Last night, I did bacon in the oven. I haven’t turned my oven on most of this summer unless the AC was on (I hate AC by the way).

    Our wood was delivered over a month ago. Husband was picking away at it but got the deal of the century on a used tractor last week so all the makeshift ways he’s been using for a couple years to load the wood (sometimes, three feet across or more) onto the trailer to feed it to the splitter can be done with the tractor. So much easier on his back and not nearly as worrisome for me that something will fall on him.

    • Ours comes split, which is nice, but a meter long so husband has to cut it into thirds to fit our stove, But he usually manages to find a tree somewhere to cut up and haul home for the big fireplace. Which he then has to split – by hand lol. More good exercise. In the US we use to rent a splitter for a day. No such option here

    • I imagine there will come a time when he’ll start ordering his wood split. For now, he still likes to do it himself. So much so that the three or four full cords we get every year finally got him to buy his own splitter!

  3. I love saltimbocca. I usually make it with chicken myself since I’m not fond of veal and I don’t use cheese. Since I also love cheese and pork, I really am digging this variation.

    I went from late summer heat waves to hurricanes on my side of the pond. Summer is still working on its last gasps. Even with the warm weather still likely to linger another week or two (or three or who knows how many more in this crazy world?) I am still seeing turning leaves and shorter days. I’m never ready for winter when it comes.

    • I know what you mean – all of a sudden it’s dark for my morning walks with the dogs and I wasn’t ready for that. And, like you, it’s still hot here. Such a strange end of summer, but it seems like it;s all strange now. lol

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