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Pork Saute (Saltimbocca Alla Romano)

1 lb Boneless pork loin cut into 2 oz.; (about 4 per dinner butterflied portions, portion)
4 Thin slices Procuitto ham; (1/2 oz. ea.)
4 Thin slices mozzarella cheese
Sage to season with
1 oz Butter
Flour to dredge pork in
1 tb Chopped onion
1 Lemon; Juice of
2 oz Marsala wine
1 2 ounces who butter to finish sauce

Butterfly pork and stuff cavity with Prociutto ham and mozzarella cheese. Season with sage. Dredge pork in flour to saute. Quickly saute pork for a minute on each side. Remove pork, add lemon, salt and pepper, Marsala wine and onion. Reduce a little swirl in butter. Serve sauce over pork.

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