I confess I love this type of white meat main dishes because the pork fillet medallions with beer and scamorza have virtually no preparation (I just have to pair meat with cured meat and cheese), quick cooking, and they remain tender and succulent, definitely delicious!
The saltimbocca with prosciutto and melted cheese cooked in a beer sauce is a dish we can also make with speck and provola, and they’re excellent even if we add dry white wine instead of beer (which evaporates anyway and doesn’t “spoil” the overall flavor of the final dish as it leaves just a light aroma).
If you also love this kind of easy, genuine, and tasty main dishes I’ll also leave you these recipes already on the blog:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
#adv
- 8 slices pork fillet
- 3.5 fl oz beer
- 1 clove garlic
- 8 slices scamorza
- 4 slices prosciutto
- 8 leaves sage
- 2 tbsps extra virgin olive oil
- 2 tbsps flour (to coat the pork fillet slices)
- as needed butter (a small piece)
- as needed salt
- as needed pepper
Tools
#adv
- Cutting Boards
- Knives
- Pans
- Tongs
- Oval Plates
- Spatulas
- Toothpicks
Steps
1) I cut the fillet into 8 slices, then coat them with flour, making sure it adheres well to the meat.
2) In a pan that holds the pork slices without overlapping, I place a pat of butter and extra virgin olive oil, letting it melt and then adding the crushed but unpeeled garlic clove.
3) Then, I add the floured slices of meat, letting them brown for a few minutes.
4) I season with salt and pepper, turning them on both sides, and then set them aside on a large plate while continuing the preparation of the pork fillet medallions with beer and scamorza.
5) I pour the beer into the pan without the meat, and over low heat, stirring with a soft spatula, I let it thicken for a few minutes.
6) While the sauce thickens, I prepare the saltimbocca by placing on each pork fillet slice a piece of prosciutto, a slice of scamorza, and a sage leaf, skewering everything with a wooden toothpick.
7) I return to the pan where the sauce has slightly thickened, and after removing the garlic, add the pork fillet medallions with beer and scamorza, letting them finish cooking for 2-3 minutes.
8) All that’s left is to plate and serve the pork fillet medallions with beer and scamorza!
Enjoy your meal!
Annalisa
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Annalisa says…
1) These pork fillet saltimbocca with beer and scamorza are a simple and very tasty dish to cook: the pork meat remains tender and juicy, and it’s important not to overcook it as it becomes tough and unappetizing.
2) I followed the recipe from Cucina Moderna October 2022, but you can prepare these fillet medallions by adding green pepper and a splash of fresh liquid cream, or even Gorgonzola cheese. Always flour the slices and do not overcook the pork, which, unlike chicken, can be served slightly pink!
3) It’s a hearty dish that I would serve with a simple side dish like PARSLEY POTATOES, MASHED POTATOES AND CARROTS or the POTATO CAKE.
