Pork Saltimbocca with Sage

Instructions

1. 1

   Cut the tenderloin into 8 medallions and pound each to about 1/4 inch between plastic wrap.

2. 2

   Season lightly with pepper (the prosciutto is salty), press a sage leaf and half a slice of prosciutto onto one side of each, and dust both sides with flour.

3. 3

   Heat 1 tbsp oil and 1 tbsp butter over medium-high and cook the pork prosciutto-side down 2 minutes, then flip and cook 1-2 minutes more; set aside.

4. 4

   Add the broth and lemon juice to the pan, scrape up the browned bits, simmer 2 minutes and swirl in the remaining butter.

5. 5

   In another pan, wilt the spinach with the remaining oil and sliced garlic, about 2 minutes.

6. 6

   Pour the pan sauce over the pork and serve with the spinach.