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:
For the pork, coat: