Low Carb / Keto Pork Saltimbocca, 4 net carbs per serving

Saltimbocca , translates to " jumps in the mouth " and so it does! And while tenderloin is by itself rather bland , combined with the prosciutto , fresh sage leaves and the robust flavor of a butter sauce made with a dry sherry it packs quite a flavor punch . I kicked up a notch by sautéing it in bacon drippings.

Low carb – Keto Pork Saltimbocca

Ingredients

1 (1 1/4 pound) pork tenderloin

Salt and freshly ground black pepper to taste

16 fresh sage leaves, or as needed

4 large, thin slices prosciutto

2 tablespoons bacon drippings or Ghee

1/2 cup dry sherry.

4 tablespoons of cold butter

Olive oil

Directions

Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small end pieces of the tenderloin where there is a natural separation; this is optional.

Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces.

Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 inch. Remove top sheet of plastic wrap. Brush with olive oil. Turn each piece over and sprinkle generously with salt and pepper. Flip back over brush with olive oil and sprinkle with black pepper only. Press 4 sage leaves onto surface of each piece of pork. Brush with olive oil again, coating leaves. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.

Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork then cut each piece in half to make 8 pieces with two sage leaves each. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.

Place skillet over high heat; add bacon drippings or ghee. When oil is hot and shimmering, place pork pieces in the oil prosciutto side down and reduce heat to medium. Cook about 3 minutes. Carefully turn pieces and cook another 2 minutes. Remove skillet from heat. Transfer pork to warm serving Platter. Or hold in a warm oven.

Blot excess Fat from skillet with paper towels. Add wine and deglaze pan scraping up brown bits, Pour any resting juices from the pork into the sauce.

Blot excess Fat from skillet with paper towels. Add wine and deglaze pan scraping up brown bits, Pour any resting juices from the pork into the sauce.

Reduce wine two tablespoons are left then swirl in cold butter over low heat till incorporated removing from heat as necessary to keep sauce from breaking.

Spoon sauce over pork pieces and garnish with any leftover sage leaves and Serve.

Nutrition Facts Servings 4.0 Amount Per Serving calories 349 % Daily Value * Total Fat 19 g 29 % Saturated Fat 8 g 39 % Monounsaturated Fat 5 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 117 mg 39 % Sodium 657 mg 27 % Potassium 38 mg 1 % Total Carbohydrate 5 g 2 % Dietary Fiber 1 g 2 % Sugars 2 g Protein 37 g 74 % Vitamin A 35 % Vitamin C 1 % Calcium 3 % Iron 11 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.