Proscuitto-wrapped pork medallions

By pattynorman1947

From Obie

Ingredients

• 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
• For the Sauce
• 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

Preparation

Step 1

Preheat grill to med 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 pepper. Wrap a slice of prosciutto around each medallion and secure with kitchen string.

Grill medallions, covered, until and instinct read thermometer inserted into centers registers 145 degrees about 5 mins per side.

Transfer medallions to prepared dish, flip in sauce, and let rest 3-4 mins. Flipping frequently. Remove strings from medallions; serve with sauce.