Prosciutto-Wrapped Pork Medallions

These pork medallions looked scrumptious, even prior to going into the oven. The prosciutto acted like a beautiful gift wrap to a nice piece of pork. To top it off, the recipe included a delicious sauce called fiorentina sauce. The sauce was full of fresh herbs, which I think was the key here, so try to use fresh herbs if you could. Also, the recipe suggested to grill these medallions, but I just used my grill pan on the stove, and it took a little longer. The Tuscan-style pork recipe, from Cuisine Tonight, was quick and easy, and eye candy for a dinner plate. Yields 4 servings.


For the sauce, combine:

  • 1/3 cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp minced fresh sage
  • 2 tsp minced fresh rosemary
  • 2 tsp minced fresh garlic
  • 2 tsp minced lemon zest
  • Salt and red pepper flakes to taste

For the pork, coat:

  • 1 1/2 lb pork tenderloin, trimmed of fat and silverskin, sliced into 5-6oz, 2 1/2-inch-thick medallions
  • Olive oil
  • Black pepper
  • 4 slices prosciutto, folded in half horizontally


  1. Preheat grill to medium-high. Brush grill grate with oil.
  2. For the sauce, combine 1/3 cup oil, lemon juice, sage, rosemary, garlic, and zest; season with salt and pepper flakes. Pour sauce into a shallow dish.
  3. For the pork, coat medallions with oil; season with salt and black pepper. Wrap a slice of prosciutto around each medallion and secure with kitchen string.
  4. Grill medallions, covered, until an instant-read thermometer inserted into centers registers 145, about 5 minutes per side.
  5. Transfer medallions to prepared dish, flip in sauce, and let rest 3-4 minutes, flipping frequently. Remove strings from medallions; serve with sauce.
I didn't fold the prosciutto in half, but it looked pretty this way.

I didn't fold the prosciutto in half, but it looked pretty this way.