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 🤣🤣

[@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.

[@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

[@Muskoxing]

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

[@cherrhg]

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

[@katiestarling665]

Watching this starving! It's torture

[@supreetsahoo1282]

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

[@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.

[@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.

[@geppettocollodi8945]

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

[@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.

[@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"

[@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.

[@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!

[@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!!

[@carmelalacap576]

its such a blessing when chef john posts a new video

[@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.

[@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 🤣

[@framl6073]

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

[@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

[@markc121070]

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

[@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.

[@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.

[@mortifiied3776]

I like the way chef john talks

[@BillyDee159]

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

[@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,

[@tabaks]

You are the Mage of distributing the sage!

[@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.

[@haileyneal980]

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

[@JoeLorence]

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

[@VafaMottahedin]

The color on those was magical

[@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!

[@rogerpemberton79]

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

[@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.

[@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!)

[@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.

[@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.

[@michaeljdauben]

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

[@93martin9]

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

[@hunstar]

Tried the receipe. Awesome taste! Thanks chef

[@stevemonkey6666]

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

[@jaymudie6761]

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

[@Mr38900]

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

[@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

[@alexs4807]

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

[@number51oco]

"People are fine with young pigs, but young cows not so much." Chef John cracking me up.

[@iconoclast137]

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

[@CreamFreshCream]

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

[@po3tik1]

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

[@jah2446]

By far the greatest food vids on youtube!

[@angiemaq]

Chef John, I love you sooooooo. Much.

[@jimmynoleaksboilerman7348]

Can't wait to make this, looks spectacular !

[@scottyvanantwerp]

That gelatin hack...brilliant!

[@hex4047]

As Emeril Lagasse says, "PORK FAT RULES!". I can't imagine this dish not being great. Just the pictures made my mouth water. Thanks Chef John

[@mykline1]

When done right this is my number one meal in the world.

[@kdoran709]

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

[@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!

[@reginaromsey]

Thanks for specifying Kosher salt

[@elsalisa146]

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

[@gregorsamsa1364]

"one last gentle pounding" Final wishes

[@arthas640]

Chef John is slowly but surely wearing down our steadily eroding heterosexuality

[@SpoonForkHeart]

Yummy, looks great!

[@novemberpamphlet]

"Give it one last gentle pounding". Lol.

[@gregchambers6100]

Complement yourself when you earned it. You earned it.

[@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.

[@msswiftygal]

You are so very inspirational chef 💕

[@josefsabl]

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

[@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).

[@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!

[@vinniek2271]

You want a really good taste,use Marsala wine in the sauce

[@SuzanneBaruch]

Marsala *might* work in this, but the sauce is reduced down so much that I think the sweetness could overpower the other flavors if you're not careful. Chef John does say in his blog post that Marsala can be used. Personally, *if* I used Marsala, I'd only use a few tablespoons and then round out the remaining 2/3 cup with a semi-dry white.

[@vinniek2271]

Do not use sweet marsala,use dry marsala

[@ArkansasBadBoy]

Specifically a dry Marsala :)

[@Adnezal]

It would be too reminiscent of chicken Marsala.

[@sigvar6795]

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

[@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 !

[@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😉

[@julipolito7761]

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

[@danielleanderson6371]

Perhaps the shortest modern Food Wishes title ever.

[@marie42ify]

Magnificent process & recipe

[@samuski36]

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

[@EGOCOGITOSUM]

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

[@briankeenan1340]

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

[@shawndoctiki]

Thank you chef John sir

[@Suphur]

You make me laugh. Thank you!

[@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

[@Onekitchenblogfood]

Omg yes... Thats foodporn!! 😍👌

[@nicholasvinkler1635]

Friggin!!! Awesomeness!!!!!

[@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.

[@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 ...

[@alexdelara9858]

Wowsome Chef ! Excellent recipe !

[@TheMoo96]

Good as always

[@nomchomsley854]

"Give it one last gentle pounding" Am I breaking up with the pork? Is it moving to another city?

[@arthas640]

Chef John treats innuendo like he treats cayenne: he sprinkles it on everything, sometimes so lightly you barely even notice its there and other times with all the subtlety of a SWAT tactical strike

[@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.

[@Pbro1000]

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

[@gregjohnson720]

Chef paisano John. Jamie Oliver’s compadre Gennaro did a similar recipe using chicken breasts but his trick was to use a slice of Parmigiano Reggiano on the meat, then the prosciutto, then the sage. As the meat was braising the cheese melded (not melted) into the meat, the Parma etc. Just an idea from Greg in Rio.

[@Atypical60]

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

[@billiondollardan]

Veal is still on the menu everywhere in Rome where tradition is still important

[@XavierKatzone]

Wow - that looks very tasty!

[@jaxxgames]

Oh, oh, oh! This reminds me of the chicken parmesan recipe - pound the chicken breasts thin, a bit of lemon zest, some black pepper, rosemary or thyme, a light layer of grated cheese (preferably parmesan) and the same prosciutto layer. It is simple yet divine. Just like this one, I'd bet.

[@hermesgeko]

Man, does this dish look and sound amazing! 🤤

[@JasonSallinger]

Made it this weekend. Came out aces. Thanks!

[@robertcalamusso1603]

Long live Chef John 🇺🇸🇮🇹