Pork Saltimbocca - Food Wishes

Learn how to make a classic Pork Saltimbocca! This prosciutto-wrapped pork scalopini is one of the most delicious meat dishes ever invented. "Saltimbocca" means "Jumps in the mouth," and it does! Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pork Saltimbocca recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/261610/Pork-Saltimbocca/

[@MrPedelman]

Yes!

[@sharonparker7697]

Chef John this dish is delicious, your recipes never fail - thank you

[@rcordiner]

You are the John Paul Jones of making stock without bones.

[@foodwishes]

Nice

[@pauljoneseyboy9615]

Content Aware Phil that joke dropped like a lead zeppelin

[@judyjohnson9610]

I live for the corny quotes

[@suzannevega2289]

@@pauljoneseyboy9615 🤣🤣

[@ricktwisty5636]

"I don't think two is enough, and four is too many." So in other words: Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three.

[@jbooks888]

Nicely summed up - you should stitch that onto a pillow.

[@SuzanneBaruch]

Nice reference!

[@JakeLovesSteak]

Five is right out!

[@jasonzimmer7478]

Yeah

[@janmalecek3278]

NERD

[@tkoch19606]

I made this last night and it was outstanding. All of our dinner guests raved. I served it with a creamy (creme fraiche) lemon risotto and some oven roasted asparagus. Just fabulous. I will definitely be making this again!!

[@keithgraber]

The best way to tear prosciutto into several pieces is to attempt to handle it at all.

[@redshift1223]

For best results, be especially careful.

[@Jchathe]

Keith Graber 🤣

[@edwardhillyer3078]

Wow, Chef John is the best. After 5 years of making his recipes, I have not once been disappointed. Brilliant.

[@cz2301]

i second you. I made one or two recipes by Gordon Ramsay and i didnt like them as much. Chef John is all the rage.

[@Muskoxing]

"Crusty Ham Exoskeleton" That'd be a good name for your band.

[@jonkirkwood469]

Molto bueno. Veal Saltimbocca is my favorite main course with a bold Chianti Classico. My father-in-law smiles from heaven. I didn't know saltimbocca was this simple. Now I'm brave enough to try making it myself. Grazie.

[@richardecheita4818]

John made this tonight and it was fantastic !! I took the little scraps of meat that was strain off the sauce and added it to a crimini mushroom and shallot mixture that I sautés in butter and deglazed with dry sherry! I then added it to al dente tagatelli and wow what a combo!!!!

[@richardecheita4818]

BRW added some chiffon of sage to the pasta tied into n nicely!!

[@Lazuli901]

"Pasta Puttanesca, which also means something in Italian." Fun fact, if you enhance the audio here, you can hear Chef John's smirk and suggestive eyebrow wiggle. True fact!

[@jeanettewaverly2590]

How do you know it's not a false fact?

[@lmalaquias2278]

If I recall when we visited Pompei, Italy, the brothel ladies would make this spaghetti with sauce neal for their clients because it was a fast meal to prepare for their visitors!

[@prideofasia99]

I chortled a bit

[@terrencebradley5417]

@@prideofasia99 I've tried but I never learned how to chortle properly.

[@prideofasia99]

@@terrencebradley5417 just smile politely and go "hmhmhm"

[@cherrhg]

That cut into the final product is my favourite part of every video, soooo satisfying!

[@katiestarling665]

Watching this starving! It's torture

[@iwatchTheYogscast2]

Dear Chef John. I really rarely comment, but after making a version of this with basil and some other kind of thinly sliced ham, I have just got to tell you: THAT WAS THE BEST DAMN PORK TENDERLOIN I HAVE EVER HAD! Thank you.

[@bartram33]

As I’ve mentioned before in postings, you and Jacques Pepin are the only chefs That I follow on KZbin. You actually address minor things that occur when following a recipe which help with the finished dish, thanks.

[@geppettocollodi8945]

Love all his recipes. He is never dogmatic, leaving some leeway as there should be in any cooking.

[@supreetsahoo1282]

ChefJohn is the gold standard for youtube food recipe videos! Another masterpiece

[@carmelalacap576]

its such a blessing when chef john posts a new video

[@jbarrena9971]

Chef John, once again you've knocked it out of the park. Thank you for all the lessons, aside from making me a better cook, my family is eating much better thanks to you. Kudos sir.

[@stephenkormanyos766]

Wow. I loved using the trimmings in the sauce. I caramelized some onions with the minced scraps, and used saki which I reduced to a syrup before adding the stock. This is an absolutely delicious dish. Thank you Chef John!

[@lx2077bob26]

Gotta tell you....as a home chef I will tell you that I LOVE VEAL...however after seeing what you did with this pork loin I did the same...except with the addition of some fresh mozzarella it was AMAZING....thank you for letting me know I dont need veal all the time

[@mprice5212]

Food wishes, I have been making this dish for years. At home. I have also always ordered it when seeing it on a menu when eating out. I have always been disappointed when doing so. I will not go in to the reasons why, in detail, here. Your video, however, has given me food for thought on how I may improve my take on the dish - thank you.

[@VafaMottahedin]

The color on those was magical

[@mortifiied3776]

I like the way chef john talks

[@danielpreilly77]

I was a waiter at an Italian restaurant and we served this dish, but your version looks much better! Thanks so much for posting this, can not wait to try this.

[@noodlenugget1487]

Just finished eating this. We followed the recipe to the letter. Absolutely AMAZING!!! This is going in out recipe book and never coming out.

[@iconoclast137]

This is probably the best channel on KZbin

[@resabright8379]

I’ve made this recipe many times and it’s a favorite of my daughters as well. It’s just so savory and delicious. Thank you chef John

[@tabaks]

You are the Mage of distributing the sage!

[@tkdleigh]

I made this for dinner last night. Your "cheater" pork sauce is truly amazing. It stuck to my home made potato gnocchi like no ones business. Thank you!

[@SpoonForkHeart]

Yummy, looks great!

[@StarChildNova]

I made this last night and it was AMAZING. I modified it a little and used smoked paprika powder underneath the prosciutto. Which by the way was fantastic, and I highly recommend you trying sometime.

[@93martin9]

Perfect! Just bought 1 kg of pork on sale. You are the best, chef John

[@BillyDee159]

No young cows, young pigs are alright, luv your humor Chef John.....great recipe, made it exactly as you suggested, A+++

[@kdoran709]

Chef... Your flour dusting is on point, sir.

[@clutch1141]

I've enjoyed cooking since I was a kid, but... As I've matured, so has my interest in good cooking. You have been one of my main influences and resources for practical knowledge in the last few years. My cooking has improved drastically thanks to you.

[@JoeLorence]

I always appreciate your comments on seasoning, such SAGE advice...

[@framl6073]

Hi Chef! You truly are an inspiration to me. Thank you for bringing me joy, and delicious recipes. u da best

[@hunstar]

Tried the receipe. Awesome taste! Thanks chef

[@haileyneal980]

Me and my husband have made this about 5 times. And it is amazing. Best pork recipe ever.

[@kellyjohnson3617]

I’m totally making this. I love Italian food. And pork tenderloin is a very affordable cut of meat. Wonderful to see yet another way to prepare it.

[@michaeljdauben]

Another winner that I have to add to my "must cook" list! Looks delicious.

[@markc121070]

Definitely one of my favorite chefs. Exceptionally entertaining and spot on with flavors.

[@jaymudie6761]

For the record, your channel is one of the best.

[@paulathepooh]

Hey chef John! Here’s my wish: ideas on things that taste well cold! You have inspired me to eat well and I have started to cook my own lunches to school for the first time but we don’t have a microwave and I’m basically eating chicken and salmon all the time

[@MsSherryjh]

Thanks Chef John, for a recipe I am sure to try. I love Saltimboca. I am one of those people who stopped eating veal years ago. And it was not because it was a "baby cow"; it was because of how they got that baby cow to be white meat instead of its natural pink. I would eat veal now if I could find pink veal in the market.

[@theEumenides]

When I was in college, I had an amazing Veal Saltimbocca in Boston's North End. It was the first time I had heard of the dish and just the most delicious thing I'd ever eaten. I'm so excited to try making it myself (without the veal!)

[@CreamFreshCream]

You are, after all, the Jimmy Page of applying the sage. Great recipe Chef John!

[@stevemonkey6666]

I love the way you say "freshly ground black pepper ".

[@kompheakkennison7189]

Really loved your foods really make me hungry 😄 thanks for sharing !

[@sebastianfrisch2632]

Perfect, I got everything in my fridge or garden, will cook this this weekend. The only thing I will change is finely grate some parmesan cheese between the prosciutto and the pork loin, I think this will taste even better+it kind of binds both pork layers together. Thanks chef John!

[@josefsabl]

Did this today and it came up fantastic, thank you.

[@sigvar6795]

I am absolutely fine with Baby Cow! I will try both! Thank You Chef!

[@MarkHernandez62024]

I made it tonight. It looked just like the video, the taste was wonderful. Veal probably would have made it even better :) Thanks for another great food wish come to life.

[@richardgraham7412]

in saying this i do not jest, chef John you are the best! Thank you!

[@julipolito7761]

Holy crap! That looks amazing! Yes, I’ll be making this for quarantine cooking! Thank you!

[@livics610]

God I've made chef John's recipes and they have always been amaziiiingg ❤️❤️❤️❤️❤️

[@jonathanrobertson3406]

Chef, you are awesome and I am deeply indebted to your videos. Here are my two food wishes, if you haven't already tackled them before: 1) Make use of black garlic in a dish that accentuates it. 2) Do a seared Foie Gras presentation/recipe video.(Not Pate or Terrine).

[@msswiftygal]

You are so very inspirational chef 💕

[@elsalisa146]

You are the Jimmy Page of applying your sage. Rock On! Chef John!

[@RedfishInc]

You keep tempting me and I keep cooking these dishes, now if I can just find some prosciutto in this one horse town.

[@travollan]

At least you know where the prosciutto came from if the horse disappears.

[@jah2446]

By far the greatest food vids on youtube!

[@davida5379]

The best dishes are the simplified ones! Can't wait to try this one out. I never eff seen heard of it. Thxs CJ !

[@stevel6895]

That looks delicious. That's a classic Roman style saltimbocca. The Napolitano style popular here in the north east incorporates calamata olives and a Marsala or Madeira wine is used, and it's all served on a bed of greens. Either way, you're eating good ...

[@Gquebbqco]

Oh yeah! That looks so good! Nice cook Chef!

[@samuski36]

That looks like a good lunch to serve during the Christmas holiday's!

[@alexs4807]

Man you really are the only person i know that consistently makes me drool and laugh in the same Video. You are Awesome!

[@jimmynoleaksboilerman7348]

Can't wait to make this, looks spectacular !

[@marie42ify]

Magnificent process & recipe

[@po3tik1]

Chef John deserves his own TV cooking show :) you're the man!

[@Mr38900]

I've just spent 2 hours watching your video clips one after another and all I can say is AMAZING!

[@TalkShowKelly]

Made this tonight and it was superb! My four year old son ate a whole serving, major success. I made two tenderloins and am freezing the four portions that were not cooked today, hope that will be alright.

[@scottyvanantwerp]

That gelatin hack...brilliant!

[@thisproagestyle]

This looks fantastic! I have a frozen pork tenderloin in the freezer. Dinner this week!!!!

[@alexdelara9858]

Wowsome Chef ! Excellent recipe !

[@leerobins9774]

chef john this recipe looks very good ...i will certainly remember the stock trick ...

[@reginaromsey]

Thanks for specifying Kosher salt

[@JasonSallinger]

Made it this weekend. Came out aces. Thanks!

[@cliffordbodine5834]

Made this today, but had to use Serrano Ham. For some strange reason, my local supermarket did not have prosciutto. The dish was absolutely delicious!

[@briankeenan1340]

Bravo, chef John. My favorite of all your videos.

[@6AL-4V]

Chef John, we know what you mean. My boss was an Italian gentleman, who taught me what’s up. Excellent recipe.

[@dufocar566]

As usual, well presented, and looks absolutly tasty. I really like the sauce. will make it next week. Thank you sir!

[@iconoclast137]

I've never made a recipe from chef john that didn't turn out incredible. He is the bob ross of cooking

[@johnmasquelier6635]

I followed the recipe explicitly. There was A LOT of pork, which I pounded to 1/4". This is enough for 4 people. The tenderloin weighed .52 kilos, exactly 1 1/4 pounds. Three minutes on medium high in an All Clad 5 ply pan. it should cook for less so it is not so terribly dry. Maybe baby cows are better for this dish? I would salt lightly if at all. The stock was awesome, I had my home made chicken stock and also added a Tbsp of shallot to it when I started it. It reduced down beautifully, but there was only enough for two of the pieces. I did use the white wine as directed. For those reading, double the stock and white wine. There is never too much sauce for a semi dry dish. Now I have two leftovers with no sauce. BTW, I have had this dish many many times over my 64 years of life. Thanks, John

[@stevo-dx5rr]

If I'm the Jimmy Page of applying the sage, I want a Whole Lotta Leaves

[@FLMKane]

You need cool beer, Baby I'm not full yet, I'm gonna send ya back to smoothies A way down inside The honeybun cooling I'm gonna give you my leaves

[@lawrencetaylor4101]

Gallow's Pole Humor,

[@rogerpemberton79]

How refreshing to see a professional not hacking away at a peice of meat with a dull knife.

[@priayief]

I love this recipe and think I'll give it a try. I have always flattened my pork tenderloins by making about 1 1/2 inch pieces sliced cross-wise from the whole tenderloin. I'm wondering if this approach has any benefits over slicing the tenderloin length-wise then pounding them flat.

[@EGOCOGITOSUM]

They are great using veal rumpsteak too, also sometimes we put a dust of parmigiano or pecorino between the ham and the meat...

[@WaltzingAustralia]

Saltimbocca is one of my favorite dishes in the world. Though veal is traditional, and I've encountered it made with chicken, I can imagine pork would be an especially great substitute for veal. Only point of disagreement is when you said you thought the prosciutto was the most important part. For me, the sage is what makes it taste like saltimbocca - -leave it out, and the dish is only okay. But if you leave out the prosciutto but include sage, it still tastes evocative of Italy. But thanks for the inspiration. I'm definitely going to try it with pork.

[@BillyDee159]

John, I made this last night exactly per your instruction. Looked great, tasted OK, but was very tough and chewy

[@drwgisblaidd2650]

Sounds like it was overcooked, pork should be cooked to 145 degrees, it's a thin piece of meat, a few seconds can make the difference.

[@XavierKatzone]

Wow - that looks very tasty!

[@francineclave2207]

I had a feeling this was going to be good based on the name alone, “Jump in your mouth.” And after checking the sauce and plating it I knew it was going to be crazy good. So I put our sides (brocolli and rice pilaf) on a separate plate. With this being our first time having this dish I wanted to keep the sauce on nothing but the meat since there wasn’t much of it. Winner, winner! It’s not quick dish, but is sure worth the work. Another Chef John favorite! The sauce and the Proscitto ham absolutely make this a flavor explosion. No Cayenne needed! Ha ha😉

[@limitlesspotential9599]

I’m going to try this. It looks delicious

[@3102jarofhearts]

Love your recipes

[@panchonorthmann6408]

Nicely done. I love making this. Also, I do enjoy cheating with the gelatin, but its pretty easy and absurdly cheap to make a good pork bone stock. I highly recommend it.

[@Pbro1000]

Wonderful, thank you, it's something new for me.

[@angiemaq]

Chef John, I love you sooooooo. Much.

[@ScottPothan]

Was my absolute favourite dish in 70’s London, but always milkfed veal, always a toothpick through the sage leaves (2) always with veal marsala sauce and a little cream reduction. Side serving of asparagus. Heaven

[@ThePdxster]

Yup, surprised he used white wine rather than specifying Marsala wine. I use inexpensive Marsala and it turns out great.

[@Idiot7887]

I love you chef John and I tried tons of your dishes and they were absolutly delicious and had a nice little twist to it but this is heresey!!! ;)

[@warrenolds625]

We're hunkered down in Ohio per our governor with the COVD-19 pandemic so I made this recipe last night for dinner along with the lemon pepper potatoes and was very pleased with the results.

[@lastoeck]

Really liked the thumbnail for this video. It looked very high-end with a black/white/silver theme. I immediately thought this recipe would be for a high end dish.

[@mse1333]

Made it, love it, and all may family!