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
- Preheat grill to medium-high. Brush grill grate with oil.
- 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.
- 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.
- Grill medallions, covered, until an instant-read thermometer inserted into centers registers 145, about 5 minutes per side.
- Transfer medallions to prepared dish, flip in sauce, and let rest 3-4 minutes, flipping frequently. Remove strings from medallions; serve with sauce.