Pork "Saltimbocca" with Roasted Onions and Potatoes

Name: Pork "Saltimbocca" with Roasted Onions and Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pork loin slices, 1 inch thick (6–8 ounces each); 1 1/2 cups dry white wine; 2 onions, cut into 1/2-inch-thick slices; 3 tablespoons olive oil, divided; Kosher salt; Freshly ground black pepper; 1 pound small Yukon Gold potatoes (2-inch diameter), cut into 1/2-inch-thick rounds; 1/4 cup fresh sage leaves, chopped; 8 thin slices prosciutto

Recipe GLPRcb312dc7a06a25

Italian

Main Course

50 min

275 cal

Servings: 4

Oven

Thick-cut pork loin steaks marinated in white wine, topped with prosciutto and fresh sage, then roasted alongside caramelized onions and golden potatoes. A rustic Italian-American dish with tender meat and vegetables all cooked on one sheet pan.

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Ingredients

4 pork loin slices, 1 inch thick (6–8 ounces each)

1 1/2 cups dry white wine

2 onions, cut into 1/2-inch-thick slices

3 tablespoons olive oil, divided

Kosher salt

Freshly ground black pepper

1 pound small Yukon Gold potatoes (2-inch diameter), cut into 1/2-inch-thick rounds

1/4 cup fresh sage leaves, chopped

8 thin slices prosciutto

Directions

Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Using the tip of a sharp paring knife, pierce the pork slices all over, then place them in a shallow dish just large enough to hold them in a single layer. Pour the dry white wine over the pork and let it marinate at room temperature while you prepare the remaining ingredients.
Place the sliced onions in a medium bowl, drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Toss gently to coat without breaking apart the onion slices. Spread them evenly on the prepared baking sheet. In the same bowl, combine the remaining 2 tablespoons of olive oil with the potato rounds and chopped fresh sage; season with salt and pepper and toss until the potatoes are well coated. Arrange the potatoes on the baking sheet, nestling them among the onions.
Roast the onions and potatoes until the potato edges begin to brown, approximately 20 minutes. Meanwhile, remove the pork from the wine marinade and pat the slices completely dry with paper towels. Season each pork slice with salt and pepper, then lay 2 slices of prosciutto on top of each pork piece, pressing gently to adhere. Place the prepared pork slices on the baking sheet, setting them on top of the roasted vegetables. Continue roasting until an instant-read thermometer inserted horizontally into the center of the thickest pork slice reads 145°F, approximately 10 more minutes. Remove from the oven and let the pork rest for 5–10 minutes before serving.
Divide the roasted onions, potatoes, and pork evenly among four serving plates and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is immediately available at any Charlotte-area Harris Teeter, Food Lion, or Kroger—no special trips needed. Pork loin and potatoes are rock-bottom staples, prosciutto is standard deli, and fresh sage is common. The stated 50 minutes is honest if you're ruthless with your knife work; expect 55-60 if you're not practiced at butchering a loin and pounding cutlets. Cost runs about $3.50 to $4 per serving depending on prosciutto quality, driven entirely by the pork loin itself. The dish reheats adequately but is meant for the same night—the sage-prosciutto crust softens overnight. It's a solid weeknight entrée that doesn't demand constant attention, though the pan-searing step requires focus to avoid a dry loin.