Margie’s Pork Tenderloin Saltimbocca Roasted on a Bed of Braised Apples

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A busy mother, coach, lawyer and dedicated friend, Margie excels at all of that and still manages to sit down everyday with her wonderful daughters to enjoy dinner hour. She shared this simple, beautiful and comforting recipe with us.


Serves 4


1 pork tenderloin (about 1 1/2 lbs)

2 tbsp dijon

1 tsp pepper

1 tsp salt

10 sage leaves (enough to cover top of pork)

4-6 prosciutto slices

4 pink lady or gala apples, sliced thinly, peels on

1 cup riesling (or gewurztraminer) wine

1 tbsp cold butter

2 tbsp maple syrup

1 tsp grainy dijon mustard

Brush dijon on top of pork.

Sprinkle with salt and pepper.

Place sage leaves all along the top of the pork.

Lay prosciutto slices on work surface one after the other, slightly overlapping in a row.

Place pork on prosciutto slices sage side down, wrap it around the pork and seal with your fingers.

Arrange apple slices in bottom of oven-proof roasting pan and drizzle with 1/2 cup of the wine.

Put pork on top of apples with the sage side up.

Roast in preheated 375 F oven for 30-35 minutes.

Remove from oven and set pork aside on a platter and cover with tin foil.

Place roasting pan on stove top at medium/low heat and add remaining 1/2 cup riesling to apples to deglaze, about 2 minutes.

Add 1 tbsp cold butter, maple syrup and grainy mustard and simmer for 3 more minutes.

Slice the pork and serve it with the warm apples.

Braised red cabbage, mashed potatoes with caramelized onions and a green salad would complete this yummy dinner.