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Prosciutto-Wrapped Pork Medallions

A sweet-tart honey-lemon sauce, with a hint of basil, accents this fantastic pork entree that's perfect for a special dinner. "I serve it with rice on the side," notes John Cowan from Somerville, Massachusetts.

2 ServingsPrep: 20 min. + marinating Cook: 10 min.

Ingredients

1/2 cup water
2 tablespoons minced fresh basil
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (3/4 pound), cut into 1-inch slices
2 thin slices prosciutto or deli ham, cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon cornstarch

Directions

In a small bowl, combine the first seven ingredients. Pour 1/3 cup
into a large resealable plastic bag; add pork. Seal bag and turn to
coat; refrigerate for at least 2 hours. Cover and refrigerate
remaining marinade for basting.
Drain and discard marinade from pork. Wrap a strip of prosciutto
around each pork slice. In a large skillet, brown pork on both sides
in oil.
Transfer to a broiler pan coated with cooking spray. Broil 3-4 in.

2 of 2

Prosciutto-Wrapped Pork Medallions (continued)

Directions (continued)

from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until
juices run clear, basting frequently with 3 tablespoons reserved
marinade.
In a small saucepan, combine cornstarch and remaining marinade until
blended. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Serve with pork. Yield: 2 servings.

Nutrition Facts: 5 ounces pork with 1 tablespoon sauce equals 335 calories, 13 g fat (3 g saturated fat), 107 mg cholesterol, 427 mg sodium, 14 g carbohydrate, trace fiber, 39 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.