Pork Saltimbocca

ingredients

1 1/2 lb. pork loin
1/2 tsp. pepper
8 slices prosciutto
8 fresh sage leaves
2 Tbsp. all-purpose flour
2 Tbsp. extra-virgin olive oil
2/3 cup sodium-reduced chicken stock
1/3 cup Marsala wine
1 Tbsp. freshly chopped chives or parsley

method

Cut pork into 8 pieces. Between plastic wrap and using the flat side of mallet, pound each piece into 1/4-inch thickness. Sprinkle with pepper and top each piece with 1 slice of prosciutto. Place 1 sage leaf on prosciutto at short end. Roll up crosswise and secure with a wooden pick. Place in bowl. (You can make ahead up to this point and refrigerate up to 12 hours).

Sprinkle rolls with flour, tossing to coat. In a large skillet, heat oil over medium-high heat. Shaking off excess flour, sear rolls on all sides until golden brown, about 3 minutes. Transfer to plate.

Drain fat from pan. Pour in stock and marsala and bring to a boil, scraping up browned bits. Return rolls to pan, cover and simmer until juices run clear when pork is pierced and just a hit of pink remains inside, about 3 minutes. Transfer to a platter and remove picks.

Boil liquid in pan until reduced to 1/3 cup, about 3 minutes. Strain over rolls, Sprinkle with chives or parsley and serve immediately.