I think this looks easy and tasty. The side is grilled asparagus.
Cuisine at Home issue #112
Prosciutto-Wrapped
Pork Medallions
with fiorentina sauce
Based on one of Tuscany’s most
celebrated dishes — Bistecca alla
Fiorentina — this pork version
will be praised, too.
Makes 4 servings
Total time: 30 minutes
FOR THE SAUCE, COMBINE:
1/3 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. minced fresh sage
2 tsp. minced fresh rosemary
2 tsp. minced fresh garlic
2 tsp. minced lemon zest
Salt and red pepper flakes
to taste
FOR THE PORK, COAT:
11/2 lb. pork tenderloin, trimmed
of fat and silverskin, sliced
into 5–6 oz., 21/2-inch-thick
medallions
Olive oil
Black pepper
4 slices prosciutto, folded
in half horizontally
Preheat 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.
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 an
instant-read 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.
Per serving: 346 cal; 19g total fat (4g sat);
122mg chol; 466mg sodium; 2g carb; 0g fiber;
40g protein
Cuisine at Home issue #112
Prosciutto-Wrapped
Pork Medallions
with fiorentina sauce
Based on one of Tuscany’s most
celebrated dishes — Bistecca alla
Fiorentina — this pork version
will be praised, too.
Makes 4 servings
Total time: 30 minutes
FOR THE SAUCE, COMBINE:
1/3 cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. minced fresh sage
2 tsp. minced fresh rosemary
2 tsp. minced fresh garlic
2 tsp. minced lemon zest
Salt and red pepper flakes
to taste
FOR THE PORK, COAT:
11/2 lb. pork tenderloin, trimmed
of fat and silverskin, sliced
into 5–6 oz., 21/2-inch-thick
medallions
Olive oil
Black pepper
4 slices prosciutto, folded
in half horizontally
Preheat 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.
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 an
instant-read 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.
Per serving: 346 cal; 19g total fat (4g sat);
122mg chol; 466mg sodium; 2g carb; 0g fiber;
40g protein
