Steps

1. Lay out 6 slices of pork loin (240g) on a cutting board.
   🕒 01:43
2. Place 4 sage leaves on top of the pork. If the leaves are large, chop them and spread evenly.
   🕒 02:09
3. Arrange 6 slices of prosciutto over the sage leaves.
   🕒 02:47
4. Lightly pound the meat, sage, and prosciutto together with the back of a knife to help them stick.
   🕒 03:05
5. Lightly dust the side of the pork *without* the prosciutto and sage with all-purpose flour (as needed). The key here is to flour only one side</b>; this helps achieve a beautiful sear and thickens the sauce during deglazing.
   🕒 04:30
6. Heat olive oil (as needed) in a frying pan over medium heat.
   🕒 04:07
7. Sear the pork, prosciutto-side down, in the hot pan.
   🕒 04:42
8. Once the prosciutto is browned, flip the pork.
   🕒 04:52
9. Cook the other side (the floured side) until it also has a nice, golden-brown color.
   🕒 05:54
10. Remove the cooked pork from the pan and wipe away any excess oil with a paper towel.
    🕒 06:13
11. Return the pan to the heat, add 120ml of white wine, and deglaze the pan, allowing the alcohol to evaporate.
    🕒 06:27
12. Add 2 tbsp of fond de veau and simmer until the sauce thickens. Adding fond de veau deepens the flavor of the sauce.
    🕒 06:53
13. If the sauce becomes too reduced, add a little water as needed.
    🕒 07:27
14. Return the seared pork to the pan and warm it through, coating it with the sauce.
    🕒 07:48
15. Turn off the heat and add 40g of butter, stirring until it melts and emulsifies into the sauce.
    🕒 08:25
16. Plate the saltimbocca and spoon the sauce over it.
    🕒 09:02
17. Garnish with 4 slices of lemon and serve. Enjoy!
    🕒 09:13