Prosciutto-Wrapped Pork Medallions with Florentina Sauce

By lorik

Ingredients

• 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 5–6 oz., 2 1/2-inch-thick medallions
• Olive oil
• Black pepper
• 4 slices prosciutto, folded in half horizontally

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

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.

Per serving: 346 cal; 19g total fat (4g sat); 122mg chol; 466mg sodium; 2g carb; 0g fiber;
40g protein