Pork Saltimbocca

Holland America Line is teaming up with America’s Test Kitchen to offer an enticing selection of live onboard cooking shows and hands-on workshops where guests will learn foolproof techniques and user-friendly recipes to make delectable dishes with confidence.

Photo: Holland America Line


  • 2 (1-pound) pork tenderloins, trimmed
  • Salt and pepper
  • 8 thin slices prosciutto (3 ounces)
  • 8 large fresh sage leaves, plus 1 teaspoon minced
  • 1 large egg white, lightly beaten
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced thin
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 4 tablespoons unsalted butter, cut into 4 pieces and chilled
  • 2 teaspoons lemon juice


Cut each tenderloin crosswise into 4 equal pieces. Working with 1 piece at a time, place pork, cut side down, between 2 pieces of plastic wrap. Using meat pounder, gently pound to even ¼ inch thickness. (Pieces should be about 5 inches long.) Pat pork dry with paper towels and season with pepper.

Place 1 prosciutto slice on top of each cutlet, folding as needed to prevent overhang. Dip 1 side of each sage leaf in egg white and place 1 leaf, egg side down, in center of each prosciutto slice. Cover with plastic and pound lightly until prosciutto and safe adhere to pork.

Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add half of the pork to skillet, prosciutto side down and cook until lightly browned, about 2 minutes. Using tongs, carefully flip pork and cook until second side is light golden brown, about 1 minute. Transfer to platter and tent with aluminum foil. Repeat with remaining pork.

Add remaining 1 tablespoon oil to now empty skillet and heat over medium-high heat until shimmering. Add garlic and minced sage and cook until fragrant, about 30 seconds. Stir in broth and wine and simmer until reduced to ½ cup, 5 to 7 minutes, scraping up any browned bits. Reduce heat to low and whisk butter, 1 piece at a time. Stir in lemon juice and any accumulated meat juices from platter. Season with salt and pepper to taste. Spoon sauce over pork and serve.

January 2019

Wagyu Beef Crudo

Creativity, innovation and gracious service are the hallmarks of Crystal’s culinary philosophy. Our European-trained staff is immediately...

Read more

December 2018
November 2018

Potato Gnocchi with Gorgonzola Cream Sauce

One World, Many Tastes. No other cruise line has so many award-winning chefs bringing their creativity and passion to the table....

Read more