Kyle’s Kitchen- Prosciutto-Wrapped Pork Medallions with Fiorentina Sauce

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

 

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