Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 20 minutes

This is a take off on the Italian dish called saltimbocca, which literally means “jump into the mouth,” because that is how tasty it is. The traditional dish has veal scaloppine, prosciutto, and sage. This variation, made with pork tenderloin, is just as good and a heck of a lot more affordable. The government advises us to cook pork to 160 degrees F to prevent trichinosis (a disease that basically doesn’t exist anymore). Considering that trichinosis is killed at 138 degrees F, I always cook my pork to a medium doneness, about 145 degrees F and let the meat rest for 5 minutes during which time its temperature goes up to 150 degrees F. Pork is so lean these days it is best to cook it to medium in order for it to be juicy and tender. However, if you are in one of the high risk groups, the elderly, immune-impaired, or under 5 years old you should probably cook your pork well done.

One 1-pound pork tenderloin, cut crosswise into 8 pieces
Kosher salt and freshly milled black pepper
2 tablespoons extra virgin olive oil
1 ounce prosciutto di Parma, cut into strips (about 1/3 cup loosely packed)
1/2 lemon, peeled, cut into sections and the sections chopped
1 tablespoon drained, bottled capers
1 tablespoon rinsed, dried, and chopped fresh sage
2/3 cup canned low-sodium chicken broth or Chicken Stock (See Episode 103)
2 tablespoons unsalted butter, sliced

Season the pork on both sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high; add the pork and saute until well browned, about 4 minutes. Turn the pork and saute until browned on the other side and the temperature has reached 145 degrees F on a meat thermometer, about 4 minutes. Transfer the pork to a serving platter and cover loosely with aluminum foil.

Reduce the heat to medium; add the prosciutto di Parma to the skillet and saute 30 seconds. Add the lemon, capers, and sage; cook, stirring, 1 minute. Return the heat to high; add the broth and cook until the liquid is reduced by 1/3, stirring to incorporate the browned bits from the pan. Stir in the butter and any juices from the serving platter. Bring the sauce to a boil and serve over the pork.