Pork & Prosciutto Medallions
Tags: Dinner Italian Pork
Yield: 6
- 1 Pork Tenderloin
- 6 slices Prosciutto
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 1/2 cup dry white wine
- Slice the pork tenderloin on the diagonal into 6 slices.
- Gently pound so that all the slices are even in thickness.
- Top each slice with prosciutto.
- Heat olive oil and 2 tablespoons butter until hot and bubbly.
- Sauté medallions prosciutto side down for 3 minutes.
- Turn and cook for another 2-3 minutes.
- Remove medallions to serving platter.
- Deglaze the pan with ½ cup white wine.
- Melt in the remaining butter and pour over medallions.
