Pork Tenderloin Medallions With Crispy Prosciutto
Ready In: 25 mins
Serves: 4
Ingredients
- 2 pork tenderloin (fillets, about 1 1/2 pounds.)
- 2 teaspoons freshly minced rosemary
- 2 garlic cloves, minced
- 3 tablespoons secolari garlic olive oil
- 1 teaspoon secolari wild porcini sea salt
- 2 -3 tablespoons drizzle of secolari traditional balsamic vinegar
Directions
- Cut the pork tenderloin into 2 ounces small pieces. Season each piece with salt, pepper, and minced rosemary. Roll each piece of tenderloin in a 1/2 slice of prosciutto, keeping it in place with a toothpick if needed.
- In a large skillet, heat 3 tablespoons of olive oil on medium. When hot, place the minced garlic and wrapped tenderloins in the skillet. Be sure to space them apart so they will caramelize well. If they all don’t fit in the skillet, cook in them batches. Cook one side until golden and crispy. Turning only once, flip the other side and cook until crispy and golden and the center is no longer pink.
- Transfer to a platter, add a drizzle of extra olive oil and balsamic on top of each portion.
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