Saltimbocca...

I decided to work from home today before I even found out about that freezing rain debacle this morning...but oh, so glad that I did!  I was hoping for a little peace & quiet to get some of these projects accomplished.  I did get some stuff done, but it never seems like enough!  
*sigh*

I decided to take advantage of being home during the week (which I never am) and cook dinner.  I had recently researched some of Rachel Ray's 30-minute meals in hopes of cooking during the week.  Cooking is really the last thing that I want to do when I get home from a long days work...and the gym.  I really would like to cook from time to time though.  Tonight's recipe was a saltimbocca with a pasta primavera.  It had lots of flavor, but was very light at the same time.  Thanks, Rachel!  Here you go....

Saltimbocca with Baby Pasta Primavera

• Salt & Pepper
• 1 cup acini di pepe or orzo pasta
• 4 Tbsp. butter
• 2 carrots, peeled & finely chopped
• 1 tsp. sugar
• 1 bunch scallions, white & green parts chopped separately
• 1 cup frozen peas
• 1/2 cup grated parmigiano-reggiano cheese
• 1 pork tenderloin, trimmed & cut into twelve 3/4-inch thick slices
• 12 fresh sage leaves
• 6 slices prosciutto, halved lengthwise
• 2 Tbsp EVOO
• 1 close garlic, crushed
• 1/3 cup finely chopped flat-leaf parsley
• juice of 1/2 a lemon

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain through a fine mesh strainer and return to pot.

While the pasta is working, in a medium skillet, melt 2 Tbsp butter over medium heat.  Add the carrots and sugar; season with salt.  Partially cover the pan; cook for 5 min.  Stir in the scallion whites, season with pepper and cook for 3 min.  Stir in the scallion greens and peas & cook for 1 min.  Add the veggie mixture and cheese to the pasta & toss.

On a work surface, pound the pork slices thin.  Season both sides with salt & pepper.  Top each pork slice with a sage leaf and wrap a prosciutto piece around each.  In a large skillet, heat the EVOO and garlic over medium heat.  Working in 2 batches, add the port and cook until brown, 2 min on each side, transferring the cooked meat to a platter.

Add the remaining 2 Tbsp butter to the skillet; cook until brown, 2 min.  Stir in the parsley & lemon juice, then pour the pan sauce over the pork.  Serve with the pasta.

Enjoy!!!!