Recipe - Pork Saute (Saltimbocca Alla Romano)

1 pound Boneless pork loin cut into
2 oz.; (about 4 per dinner
; butterflied portions,
portion)
4 Thin slices Procuitto ham;
(One half oz. ea.)
4 Thin slices mozzarella
cheese
Sage to season with
1 ounce Butter
Flour to dredge pork in
1 tablespoon Chopped onion
1 Lemon; Juice of
2 ounce Marsala wine
1 2 ounces who butter to
finish sauce

Butterfly pork and stuff cavity with Prociutto ham and mozzarella cheese.
Season with sage. Dredge pork in flour to saute. Quickly saute pork for a
minute on each side. Remove pork, add lemon, salt and pepper, Marsala wine
and onion. Reduce a little swirl in butter. Serve sauce over pork.

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