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Prosciutto-Wrapped Pork Medallions

 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.


  • 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


  • 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.
Nutritional 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.