Serves 4
50 min
Pork "Saltimbocca" with Roasted Onions and Potatoes
Recipe GLPRcb312dc7a06a25
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.
