Prosciutto-Wrapper Pork Medallions

Prosciutto-Wrapper Pork Medallions

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  • Prep Time


  • Total Time


  • Servings




  • cup olive oil

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon minced fresh sage

  • 2

    teaspoon minced fresh rosemary

  • 2

    teaspoons minced fresh garlic

  • 2

    teaspoons minced lemon zest

  • Salt and red pepper flakes to taste

  • PORK

  • pounds pork tenderloin, trimmed of fat, and sliced into 5 to 6 ounce, 2½ inches thick medallions

  • 4

    slices prosciutto, folded in half horizontally


Preheat a 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. 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 degrees, 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.


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