Scallopini of Pork

Stuffed with prosciutto, mozzarella and sage

  • 18 1.5 Oz. Pork Tenderloin Slices
  • 1 cup flour
  • Salt and pepper to taste
  • 9 thin slices prosciutto, diced
  • 10 leaves chopped fresh sage
  • 1 ½ Cup Grated Mozzarella
  • 2 oz. Olive Oil
  • 1 Cup dry white wine
  • ½ juiced lemon
  • 8 oz brown sauce
  • 3 tbs. butter
  • 3 tbs. chopped Italian parsley

Pound pork slices using a tenderizing hammer, making the scallopini very thin.

Season each slice with salt and pepper. Place a small pile of cheese, prosciutto, and sage in the center of each slice.

Fold slices in half, forming a half-moon. Press the edges of the pork together firmly to seal shut.

Lightly dust outsides of pork pockets with flour. In a large saute pan, over high heat add olive oil. Brown pockets on both sides, cooking two minutes each side, then transfer to a serving platter and keep warm while making the pan sauce.

Return the saute pan to the burner and add the white wine, let simmer for 3 minutes. Stir in lemon juice, brown sauce and butter, and continue to stir just until the butter is melted. Remove from heat, add the chopped parsley, then pour over the cooked pork pockets.