Pork Saltimbocca with Marsala Sauce

• 8 pork medallions (2 1/2 to 3 ounces each, about 1 1/2 pounds total), pounded thin
• Salt and pepper
• 4 thin slices Fontina Val dAosta cheese (about 4 ounces total) or other fontina
• 8 sage leaves
• 4 thin slices prosciutto (about 4 ounces total)
• 3 tablespoons olive oil
• 1 cup marsala
• Juice and zest of 2 lemons
• 1 garlic clove, minced
• 1 cup Chicken Stock (p. 206)
• 2 tablespoons butter

1. Preheat the oven to 325F.
2. Season the pork medallions lightly with salt and pepper.
3. Place one slice of cheese on top of each of 4 medallions and top each slice with 2 sage leaves.
4. Cover the sage leaves with the prosciutto, then top with another pork medallion, making 4 sandwiches.
5. Place each sandwich between two sheets of plastic wrap and smack with a mallet or the side of a cleaver to flatten slightly.
6. Heat the olive oil in a large ovenproof skillet and, when almost smoking, add the pork sandwiches.
7. Cook over medium-high heat until a nice brown crust forms, 23 minutes, then flip and repeat on the other side.
8. Place the pan in the oven and cook for an additional 34 minutes, until you can see the cheese start to ooze out of the middle.
9. Place the pork on a platter and keep warm in the oven while you make the sauce.
10. Pour off any grease from the pan, then pour in the marsala, lemon juice, zest, and garlic.
11. Bring to a boil, then simmer until the liquid is reduced by half.
12. Add the stock and return to a boil.
13. Simmer over medium-high heat until reduced to 34 tablespoons.
14. Whisk in the butter and season to taste with salt.
15. Spoon over the pork and serve.

pork, salt, thin slices, sage, thin slices prosciutto, olive oil, marsala, lemons, garlic, chicken, butter

Taken from www.epicurious.com/recipes/food/views/pork-saltimbocca-with-marsala-sauce-383531 (may not work)