1 pork tenderloin, well-trimmed, about 12 oz / 375 g
Ground black pepper for seasoning
4 slices prosciutto
10-12 fresh sage leaves
¼ cup / 50 mL flour
2-3 Tbsp / 30-45 mL olive oil, divided
2 Tbsp / 30 mL minced shallots
1-2 garlic cloves, minced
1/4 cup / 50 mL white wine or chicken broth
1 Tbsp / 15 mL unsalted butter
½ lemon, sliced into wedges
Chopped fresh parsley for garnish
- With sharp knife, slice pork tenderloin crosswise on slight angle into 8 equal pieces. With cut side down, flatten each piece slightly with palm of hand to ¼-inch thickness.
- Lightly season medallions on both sides with pepper.
- Place one or two sage leaves onto each medallion and cover with half a slice of prosciutto. Gently pat prosciutto so it adheres to meat, tucking edges under medallion if required.
- One at a time, dust medallions with flour. Set aside.
- In large skillet, heat 1 Tbsp oil over medium-high heat. Place half the medallions, prosciutto-side down, to skillet. With spatula, press down on medallions; cook until prosciutto starts to crisp, about 4-5 minutes. Carefully turn medallions. Cook, just until bottoms are nicely browned, about 2 minutes.
- Transfer medallions to serving platter. Tent loosely with foil to keep warm. Repeat with remaining medallions, adding more oil as needed.
- Add butter to skillet. Swirl skillet until butter melts.
- Add shallot and garlic to skillet. Sauté, stirring often, about 1 minute.
- Deglaze pan with broth, scrapping up any browned bits from bottom of skillet.
- Spoon sauce over medallions. Drizzle with juice from 1-2 lemon wedges. Garnish with chopped parsley. Serve with additional lemon wedges if desired.