Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad

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Jonathon Sawyer's Pork Saltimbocca with Spring Vegetable Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pork tenderloin ( about 3/4 lb.), at room temperature
  • 8 sage leaves
  • 4 slices prosciutto
  • 2 tablespoons vegetable oil
  • 4 baby portobello mushrooms, sliced
  • 1/2 head escarole, leaves torn
  • 1 rib rhubarb, diced (optional)
  • 1/4 small white onion, minced
  • 1/3 head frisee, leaves torn
  • 6 sugar snap peas, trimmed and thinly sliced lengthwise
  • 1 tablespoon malt vinegar
  • 1 1/2 ounces Parmesan or Parmesan rinds, diced


Season the pork with salt and pepper. Arrange the sage along the length of the pork; wrap the pork tightly with the prosciutto.

In a large skillet, heat 1 tbsp. oil over medium-high. Cook the pork, turning occasionally and adding the mushrooms halfway through, until an instant-read thermometer inserted into the center registers 145 degrees , 10 minutes. Season the mushrooms. Place the escarole in a bowl. Top with the pork and mushrooms so the warm juices wilt the greens.

Add the rhubarb and onion to the skillet. Cook over medium until crisp-tender, stirring occasionally, 3 to 5 minutes. Transfer the pork to a cutting board; slice into 16 pieces. Add the rhubarb mixture, frisee, snap peas, vinegar and remaining 1 tbsp. oil to the escarole; season and toss.

On a paper towel, microwave the Parmesan on high until puffed, about 50 seconds. Top the salad with the Parmesan croutons and the pork.