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Entrees/Pork Saltimbocca

Pork Saltimbocca


  • Pork tenderloin whole
  • 5 oz prosciutto ham, chopped
  • 3 oz sage, fine chopped
  • 3 oz grated asiago cheese
  • butchers twine
  • fresh cracked pepper
  • extra virgin olive oil
  • Lemon Butter Stilton Cream Sauce
  • 2.5 oz chopped shallots
  • extra virgin olive oil
  • 1/2 oz of minced garlic
  • 4 oz of butter cubed
  • 3 lemons cut into segments (skin removed then quartered)
  • 200 ml 35% cream
  • 3 oz stilton cheese, crumbled
  • sea salt
  • fresh cracked pepper


  1. Remove silver skin from pork tenderloinand butterfly the loin for stuffing

  2. Combine prosciutto, sage and asiago in mixing bowl and place in the middle of pork loin

  3. Close the tenderloin and tie with butchers twine. Season with pepper and extra virgin olive oil and grill medium high for 5 minutes each side, or to desired temperature

  4. Cover with lemon butter stilton cream sauce and serve with potato and vegetables.

  1. Sweat shallots in oil and add garlic and lemon segments (2 min).

  2. Whisk in butter one cube at a time.

  3. Add cream and strain though fine mesh strainer.

  4. Whisk in stilton cheese and season with salt and pepper.


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