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Prosciutto-Wrapped Pork Medallions Recipe
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Prosciutto-Wrapped Pork Medallions Recipe

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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.
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES: 2 servings

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

Nutritional Facts

335 calories: 1 each, 13g fat (3g saturated fat), 107mg cholesterol, 427mg sodium, 14g carbohydrate (12g sugars, 0g fiber), 39g protein .

Directions

  1. 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.
  2. 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.
  3. Transfer to a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until juices run clear, basting frequently with 3 tablespoons reserved marinade.
  4. 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.
Originally published as Prosciutto-Wrapped Pork Medallions in Cooking for 2 Spring 2008, p37

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


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njgodfrey
Reviewed Feb. 8, 2011

"Excellent flavor! I used our outdoor grill instead of the broiler, and served with spaghetti squash with the marinade sauce. WOW!"

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