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Tasty Tuesday by Ruth Heisler, CDM: Food for thought

Ruth Heisler, CDM

According to Collins Dictionary:

• Sage is a person who is regarded as being very wise
• Sage means wise and knowledgeable, especially as the result of a lot of experience
• Sage is a plant with grey-green leaves and purple, blue, or white flowers
• Sage is a herb used in cooking

I have been cooking for a living since I was 18, so let's just say I have been cooking for….11 years!! Lol, okay maybe a bit longer than 11, so I would like to offer some sage advice when it comes to cooking. Use a recipe as a base but don't be afraid to play with a recipe, add a spice or two to give it a different flavor or a kick of heat if you like it really hot.

I looked up Spicy in a thesaurus and came up with all these wonderful descriptive words; appetizing, aromatic, distinctive, fiery, fragrant, fresh, hot, peppery, piquant, savory, seasoned, sweet, tangy, tasty and zesty. All of these great descriptors bring different pictures of foods and flavors to mind. Take a hot chicken breast and add lemon pepper (peppery) or add orange sauce and get sweet or tangy. Cold chicken, and add chopped celery and onion with mayo and mustard and get fresh, or add some fresh dill to that salad and get fragrant. I guess what I am telling you is to not be afraid to make your own recipe and experiment with different spices out there and enjoy being creative!

This week, Sage (did you maybe catch on to that already?) is our featured spice. Many of the health benefits are:

  • Boosts Cognition
  • Treats Inflammation
  • Antioxidant Properties
  • Strengthens Immune System
  • Improves Bone Health
  • Skin Care
  • Aids in Digestion

A tablespoon of Sage has 43% of the daily recommended servings of vitamin K. Sage is also an excellent source of fiber, vitamin A, folate, calcium, iron, magnesium, manganese, and B vitamins as well as healthy amounts of vitamins C &E, thiamin and copper.

Today the Harvest Home Café's featured Entrée is Pork Saltimbocca made by Lori

Pork Saltimbocca

Recipe by: Chef John

"In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate."

Original recipe yields 2 servings


  • 1 (1 1/4 pound) pork tenderloin
  • salt and freshly ground black pepper to taste
  • 12 fresh sage leaves, or as needed
  • 4 large, thin slices prosciutto
  • 2 teaspoons all purpose flour for dusting
  • 2 tablespoons olive oil
  • 2/3 cup dry white wine


  • 1 tablespoon butter
  • chopped pork trimmings (optional)
  • 1 cup homemade or low-sodium chicken broth
  • 1/2 cup water, or as needed
  • 1 teaspoon unflavored gelatin 
  1. Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  2. Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  3. Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  4. Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  5. Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  6. Strain pork broth into a bowl.
  7. Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  8. Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  9. Spoon hot sauce over pork sections.


Chef's Notes:

  • You can use veal or chicken breasts instead of pork in this recipe.
  • For a slightly slightly sweet finishing sauce, you can substitute Marsala wine for the dry white wine.
  • If you don't want to mess around making the fake pork stock with the chopped up trimmings, you can still use the gelatin trick, and simply dissolve a teaspoon into a cup of chicken broth, and reduce it by half. However, the browned scraps do add extra meatiness, and this way you won't have to feel guilty about trimming off too much meat.

Nutrition Facts

Per Serving: 552 calories; 29.7 g fat; 5 g carbohydrates; 48.9 g protein; 149 mg cholesterol; 487 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved


  • Collins Dictionary
  • "9 Impressive Benefits of Sage"/Organic Facts
  • The Spruce "Herbs and Spices: Sage Tips, Recipes and History" by Peggy Trowbridge Filippone

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