{"id":14887,"date":"2015-04-05T20:01:06","date_gmt":"2015-04-06T03:01:06","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=14887"},"modified":"2015-04-21T20:10:11","modified_gmt":"2015-04-22T03:10:11","slug":"pan-fried-pork-wrapped-in-prosciutto","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=14887","title":{"rendered":"Pan-Fried Pork Wrapped in Prosciutto"},"content":{"rendered":"

\"IMG_3364\"<\/a>One 1\u00c2\u00bd-pound pork tenderloin, cut crosswise into 4 equal pieces
\nSalt and freshly ground black pepper
\n4 thin slices prosciutto di Parma
\n3 tablespoons olive oil
\n12 fresh sage leaves
\n2 tablespoons drained capers
\n1 tablespoon butter
\n1 lemon
\n6 ounces baby spinach leaves, washed, stems removed<\/p>\n

Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1\/2-inch\/1.5-cm-thick escalopes. Sprinkle the pork with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick saut\u00c3\u00a9 pan over a high heat. Once hot, drizzle 1 tablespoon of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through. Transfer the pork to a plate and repeat with the remaining pork . Do not wipe out the pan. Immediately add the remaining 1 tablespoon of oil and the sage leaves to the same pan. Cook for 1 minute. Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors. Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper. Meanwhile heat the remaining 1 tablespoon of olive oil in a separate large saut\u00c3\u00a9 pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Saut\u00c3\u00a9 for 2 minutes or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates. Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

One 1\u00c2\u00bd-pound pork tenderloin, cut crosswise into 4 equal pieces Salt and freshly ground black pepper 4 thin slices prosciutto di Parma 3 tablespoons olive oil 12 fresh sage leaves 2 tablespoons drained capers 1 tablespoon butter 1 lemon 6 ounces baby spinach leaves, washed, stems removed Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1\/2-inch\/1.5-cm-thick…<\/p>\n

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