Pork Loin Saltimbocca with Sweet Potato Mashers

This recipe was developed by Chef Michael Laukert, and it is featured in the new Italian cookbook, Authentic Volpi: An Almanac of Volpi Family  Recipes and Traditions. Order your copy today!

Serves 4

One of my son’s favorite foods as a baby was sweet potatoes.  I found myself grilling, baking, roasting and mashing these at least three times a week.  I find the flavors of pork and sweet potatoes to be as compelling as peanut butter and jelly.  So I couldn’t resist the temptation and put together a few of the autumn flavors that were made for each other.

Ingredients:

1 ½ pounds  Pork loin, sliced
8 each            Volpi Pancetta, sliced thin
16 each          Sage leaves
3 Tbsp            Extra Virgin Olive Oil
1 Tbsp            Butter, unsalted
¼ cup            White wine
¼ cup            Chicken stock
1 ½  cups      AP flour, for dredging pork
Sea Salt
Black Pepper, fresh ground
8 each            toothpicks

2 pounds       Sweet Potatoes, peeled and large dice
½ cup             Butter, unsalted
1 ½ cups        Heavy Cream
Pinch               Cinnamon
Pinch               Nutmeg
Sea Salt
Black Pepper, fresh ground

Preparation:
Preheat oven to 350 degrees F°

The first step is to prepare the pork loin cutlets.  Place pork loin cutlets on cutting board, allowing extra space between each cutlet.  Gently pound the pork loin to achieve ¼ inch thickness.

Place 2 each of the sage leaves per pork cutlet, then top with Volpi Pancetta.  Use a toothpick to secure the pancetta to the pork cutlet.  Lightly dredge the pork cutlet in well seasoned flour, be sure to shake well removing excess.

In a large sauté pan add 1 ½ tablespoons olive oil, place over medium high heat until hot.  Add the pork cutlet to the pan in small batches to ensure the pan temperature remains hot, pancetta side down first.  Allow to cook for 2 -3 minutes, then pancetta will crisp and become golden brown. Turn cutlet over and cook for additional 2 -3 minutes or until desired temperature is reached.  Remove toothpicks and place on holding plate to rest.  Continue process until all of the cutlets have been cooked.

Deglaze the sauté pan with white wine, be sure to scrape off the ‘fond’ from the bottom of the pan and reduce by half.  Add chicken stock, bring to a simmer and check seasoning, adjust as necessary.  Remove from heat, add butter and whisk to incorporate.  Keep warm.

Place sweet potatoes in a large pot filled with well salted cold water.  Bring to a boil, reduce to a simmer and cook until tender.  About 10 -12 minutes.  Drain well, then evenly distribute evenly over sheet pan and place in oven to dry out, 3 -4 minutes.

Place 1 tablespoon of butter and heavy cream into large saucepan over medium heat, bring to a boil.  This mixture will need to be reduced by one-third, and then add the sweet potatoes while reducing the heat to low.  I prefer them a little rustic in texture, so use a potato masher to break up allowing for small lumps.  Add the remaining butter, cinnamon and nutmeg, mix well to incorporate.  Check and adjust seasoning as necessary.  Serve.

To plate this dish:

Place two each of the pork loin saltimbocca on serving plate, spoon a small amount of the pan jus over top each pork cutlet.  Add a large scoop of sweet potato mashers to the plate and serve.

Chef tip:  Put down a couple pieces of plastic wrap on the cutting board, place the meat you’re working with on top  and then additional plastic wrap to cover(if necessary).  This will keep from making a mess and clean up quick.