Name: Pork and Prosciutto Medallions with Zucchini-Mint Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 12 thin slices prosciutto; 8 basil leaves, torn; 2 pork tenderloins, about 1 lb (450 g) each; 2 green zucchini, sliced into ribbons with a vegetable peeler; ¼ cantaloupe, peeled and sliced into ribbons with a vegetable peeler; 3 cups (75 g) baby spinach; 1 tbsp (15 ml) white balsamic vinegar; 1 tbsp (15 ml) olive oil; A few mint leaves, torn

Ingredients

Pork
- 12 thin slices prosciutto
- 8 basil leaves, torn
- 2 pork tenderloins, about 1 lb (450 g) each
Salad
- 2 green zucchini, sliced into ribbons with a vegetable peeler
- ¼ cantaloupe, peeled and sliced into ribbons with a vegetable peeler
- 3 cups (75 g) baby spinach
- 1 tbsp (15 ml) white balsamic vinegar
- 1 tbsp (15 ml) olive oil
- A few mint leaves, torn

Preparation

Pork
- Preheat half of the grill, setting the burners to high. Oil the grate.
- On a work surface, lay out 6 prosciutto slices, letting them overlap slightly. Cover with half of the basil. Arrange 1 pork tenderloin across the bottom of the prosciutto, perpendicular to the slices. Season generously with salt and pepper. Tightly roll the meat up in the prosciutto. Repeat with the remaining ingredients. Drizzle with oil.
- Cook the tenderloins on the hot side of the grill for 1 to 2 minutes on each side. Transfer to the side of the grill that is off. Close the lid and cook for 10 to 12 minutes until still pink at the centre. Set aside on a plate for 5 minutes.
Salad
- In a bowl, combine all of the ingredients. Season with salt and pepper.
- On a work surface, cut each fillet into 8 medallions. Serve with the salad.

Pork and Prosciutto Medallions with Zucchini-Mint Salad

Categories

Ingredients

Pork

Salad

Preparation

Pork

Salad

Personal Note

To help you with this recipe

RICARDO Straight Handle Peeler