Lunch / Dinner
Prosciutto-Wrapped Pork Medallions with Fiorentina Sauce
With grilling season in full swing, there’s no better cut of pork to have on hand than tenderloin. Other cuts can’t compare in terms of convenience and versatility. Based on one of Tuscany’s most celebrated dishes — Bistecca alla Fiorentina — this pork version will be praised, too.
Ingredients
FOR THE SAUCE, COMBINE:
FOR THE PORK, COAT:
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
For the sauce, combine oil, lemon juice, sage, rosemary, garlic, and zest; season with salt and pepper flakes; pour into a shallow dish.
For the pork, 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 a thermometer inserted into centers registers 145°, 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.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 388
% Daily Value*
Total Fat 24g 36%
Saturated Fat 4g 20%
Cholesterol 122mg 40%
Sodium 466mg 19%
Carbs 2g 0%
Protein 40g
*Percent Daily Values are based on a 2,000 calorie diet.