Best 6 Prosciutto Wrapped Pork Medallions Recipes

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Indulge in a culinary delight with our Prosciutto-Wrapped Pork Medallions, a dish that combines the savory flavors of succulent pork, salty prosciutto, and a medley of herbs and spices. This recipe elevates the classic pork tenderloin to a new level of sophistication, ensuring a tender and juicy center wrapped in crispy prosciutto.

In addition to the main recipe, we offer variations to suit your taste preferences. For those who prefer a creamy and tangy sauce, our Prosciutto-Wrapped Pork Medallions in Creamy Mushroom Sauce is a must-try. The velvety sauce, enriched with mushrooms and a hint of white wine, complements the savory pork perfectly.

If you're seeking a dish with a burst of Mediterranean flavors, our Prosciutto-Wrapped Pork Medallions with Sun-Dried Tomato Pesto is the ideal choice. The vibrant pesto, made from sun-dried tomatoes, basil, and pine nuts, adds a delightful depth of flavor to the tender pork.

For those who enjoy a touch of sweetness, our Prosciutto-Wrapped Pork Medallions with Balsamic Glaze is a delightful option. The balsamic glaze, made from balsamic vinegar and a touch of honey, lends a sweet and tangy glaze to the crispy prosciutto, creating a harmonious balance of flavors.

Each recipe includes detailed instructions, cooking tips, and suggestions for sides to elevate your dining experience. Whether you prefer a creamy sauce, vibrant pesto, or a sweet and tangy glaze, our Prosciutto-Wrapped Pork Medallions offer a versatile and delicious dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE



Prosciutto-Wrapped Pork Tenderloin with Crispy Sage image

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Provided by hello angie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound pork tenderloin
salt and ground black pepper to taste
1 bunch fresh sage, leaves removed and stems discarded, divided
6 ounces prosciutto
1 tablespoon olive oil, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
  • Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
  • Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
  • Slice tenderloin and serve with crispy sage leaves.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg

PROSCIUTTO-WRAPPED PORK LOIN



Prosciutto-Wrapped Pork Loin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h20m

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves
1 tablespoon Dijon mustard
1/2 shallot, coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds)
12 slices prosciutto
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tablespoons spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

PORK AND PROSCIUTTO WITH MARSALA BROWN BUTTER



Pork and Prosciutto with Marsala Brown Butter image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds pork tenderloin, trimmed of fat, silver skin removed
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
12 thin slices prosciutto, cut into 1-inch-wide strips
8 sprigs fresh sage
8 tablespoons (1 stick) unsalted butter
2 cloves garlic, minced
1 shallot, minced
1/4 cup Marsala wine
1 cup low-sodium chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 lemon, for squeezing

Steps:

  • For the pork and prosciutto: Cut the pork into 1-inch-thick medallions. Place each piece between 2 pieces of plastic wrap and using the flat side of a meat mallet, pound to 1/8-inch even thickness.
  • Add the flour to a shallow dish and season liberally with salt and pepper. Lightly dredge each piece of pork in the flour mixture and place on a wire rack to set.
  • Add the olive oil to a 12-inch cast-iron skillet and set over medium heat. Working in batches, add 3 to 4 pieces of prosciutto and cook on each side until golden and crispy, 30 to 45 seconds. It's okay if they curl up a little and twist as they cook; the most important thing is they are crispy! Set aside on paper towels to drain. Repeat with the remaining prosciutto. Add the sage leaves to the oil and cook until translucent and crispy, about 45 seconds. Drain and set aside.
  • Cook the pork in the same skillet in batches, 3 to 4 pieces at a time. Cook until golden brown, 1 to 2 minutes per side. Set out on a serving platter and keep warm.
  • For the marsala brown butter: Discard all but 2 tablespoons of oil from the skillet. Remove any black bits with a paper towel. Add the butter, garlic and shallots and cook over medium heat until the butter browns and the shallots turn translucent, 3 to 4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
  • Move the skillet away from the heat and deglaze with the Marsala. Return to the heat and simmer until reduced by half, 1 to 2 minutes. Add the chicken stock and simmer for another 2 minutes. Season with salt and pepper, then add the chopped parsley.
  • To serve, pour the brown butter sauce over the pork and drizzle with lemon juice. Garnish with the crispy prosciutto and sage.

HERBED PORK TENDERLOINS



Herbed Pork Tenderloins image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
  • Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE



Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce image

This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.

Provided by insubordinatehousew

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 pork tenderloin, trimmed
8 -10 pieces prosciutto, thinly sliced
black pepper, fresh cracked
fresh thyme sprig
2 tablespoons vegetable oil
1 1/4 cups chicken broth
2 tablespoons flour
2 garlic cloves, minced
2 teaspoons fresh thyme, minced
1/4 cup lemon juice, scant
3 tablespoons chives, minced
salt & pepper

Steps:

  • Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
  • Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
  • Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
  • Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
  • Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

PROSCIUTTO-WRAPPED PORK MEDALLIONS



Prosciutto-wrapped Pork Medallions image

Categories     Pork     Dinner     Grill/Barbecue

Number Of Ingredients 9

700 grams pork tenderloins
4 slices Prosciutto
1/3 cup EVOO
1 tablespoon Lemon Juice
1 tablespoon fresh minced Sage
2 teaspoons fresh Rosemary
2 teaspoons minced garlic
2 teaspoons minced lemon zest
1 dash salt and pepper flakes to taste

Steps:

  • cut tenderloins and wrap each with Prosciutto using kitchen string
  • season with salt & pepper and coat in EVOO
  • grill and mark medallions (about 5 minutes / side or 145 degrees F
  • Mix sauce combining 1/3 c EVOO, lemon juice & zest, herbs, garlic, salt & pepper flake
  • transfer cooked medallions to sauce and flip to coat letting rest for 3 minutes
  • remove string and serve

Tips:

  • Choose high-quality pork. Look for pork medallions that are evenly thick and have a good amount of marbling. This will help ensure that they cook evenly and stay moist.
  • Use a sharp knife to cut the pork. This will help you get clean, even slices that will cook evenly.
  • Don't overcook the pork. Pork medallions are best when they are cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make them dry and tough.
  • Let the pork rest before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork medallions with your favorite sides. Some popular options include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Prosciutto-wrapped pork medallions are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can ensure that your pork medallions turn out perfect every time.

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