Summer means grilling in Kyle’s Kitchen, so he’s bringing you a wonderful take on one of the most convenient and versatile cuts of pork… tenderloin. This recipe is based on a Tuscan favorite, Bistecca alla Fiorentina (Florentine Steak), but you may like this pork version even more.
Ingredients:
For The Sauce, Combine:
- ⅓ cup 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:
- 1 ½ lb. pork tenderloin, trimmed of fat and silverskin, sliced into 2½-inch-thick medallions (5–6 oz. each)
- Olive oil
- Black pepper
- 4 slices prosciutto, folded in half horizontally
Preparation:
- 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.
Original recipe from Cuisine At Home
Prep time 30 min, makes 4 servings
