A Great Sauce to Serve with Pork Tenderloin Medallions
Pork tenderloin medallions wrapped in prosciutto bring big flavor with minimal effort. This recipe may feel fancy, but it comes together quickly.
You start with juicy pork tenderloin, slice it into thick rounds, then wrap each one in a salty, paper-thin slice of prosciutto. A quick sear in a hot pan crisps the prosciutto and locks in moisture.
While the pork cooks, you whip up a fresh herb sauce that brightens every bite. It’s a simple blend—think parsley, basil, perhaps a hint of thyme or tarragon—mixed with lemon, garlic, and olive oil.
It’s fresh, zesty, and the perfect contrast to the rich pork. Serve it with roasted veggies, a crisp salad, or creamy polenta. This dish works equally well for a weeknight dinner or a dinner party.
It looks beautiful on the plate and tastes even better. If you’re trying to impress without spending hours in the kitchen, this is your go-to.
The combination of crispy prosciutto, tender pork, and bright herb sauce hits every note—savory, salty, and fresh. Plus, it’s easy to prep ahead.
Once you try it, you’ll want to make it again and again. Let’s get cooking—you’re just a few steps away from a restaurant-worthy dish at home.
Pork Tenderloin with Fresh Herb Sauce Recipe
Ingredients
For the Pork
- 2 whole pork tenderloins trimmed of silver-skin and fat
- 7 slices prosciutto depending on how many you are preparing
- 2 tablespoons olive oil to coat the pork medallions
- salt & pepper
Fresh Herb Sauce
- ⅓ cup olive oil extra virgin
- 1 small lime juice & zest from
- 2 cloves garlic minced
- 2 tablespoons fresh sage minced
- 1 tablespoon fresh rosemary
- salt
- red pepper flakes to taste
Instructions
- Remove the white fat and silver skin from the pork loins, then cut eight 2½ inch thick pork medallions. Reserve the tenderloin ends for some other great recipe.
- Coat each tenderloin medallion with some oil, season with salt & pepper, then wrap with a piece of prosciutto that's been folded in half longways. Tie with a piece of butcher string and go get your grill started.
- While the grill is heating up, start the sauce by prepping all the ingredients. Once prepped, combine the extra virgin olive oil with lime juice, lime zest, sage, garlic and rosemary in a small bowl.
- Season with salt & pepper and transfer herb sauce to a shallow dish that is big enough to serve the pork medallions.
- When the grill is hot, cook the medallions, covered, for about 5 minutes per side. Your goal is to reach a center temperature of 145º F. using your instant-read thermometer if you use one. If not, just don't overcook this tender cut of pork. Personally, I would rather put the meat back on the grill for a minute or two than serve it overcooked.
- When perfectly cooked, just like you like them, transfer the pork medallions to the shallow dish with the herb sauce. Let the meat rest for about 4 minutes while flipping every 30 seconds to coat the meat with the sauce.
- Cut off the butcher string and serve family style or plate each medallion with your side dish and spoon some sauce over each medallion.
Notes
Side Dishes That Work Well with Pork Tenderloin
| Side Dish | Description | Why It Works |
|---|---|---|
| Roasted Garlic Mashed Potatoes | Creamy mashed potatoes with roasted garlic folded in for depth of flavor. | The smooth, buttery texture balances the salty crispness of the prosciutto. |
| Lemon-Herb Couscous | Light couscous tossed with lemon zest, parsley, and a touch of olive oil. | Bright flavors mirror the herb sauce and add freshness without heaviness. |
| Grilled Asparagus | Tender-crisp spears grilled and finished with sea salt and lemon. | Earthy and fresh, asparagus brings texture and a slight char that pairs well with pork. |
| Arugula Salad with Parmesan | Peppery arugula tossed with lemon vinaigrette and shaved parmesan. | The bitterness of arugula cuts through the richness of the pork and prosciutto. |
| Creamy Polenta | Soft, slow-cooked polenta enriched with butter and cheese. | A warm, comforting base that soaks up the herb sauce beautifully. |
| Roasted Carrots with Thyme | Sweet carrots roasted until caramelized and finished with fresh thyme. | The natural sweetness of carrots contrasts the savory, salty pork. |
Fresh Herb Sauce
We grow a lot of fresh herbs in our garden—especially sage. Just one or two plants produce more than we can possibly use. Seriously, who really uses that much sage on a regular basis?
This herb sauce doesn’t require any cooking. It’s completely raw, so fresh herbs make all the difference. Choose a good-quality extra virgin olive oil—something flavorful but not your most expensive bottle.
Lately, I’ve been picking up some great everyday EVOO at Trader Joe’s,. It’s affordable and full of flavor. But I’d love to hear where you’ve been finding your favorites, too.
The mix of fresh lime juice, sage, rosemary, and garlic creates a bright, aromatic sauce that pairs beautifully with prosciutto-wrapped pork tenderloin medallions. It’s bold, zesty, and brings everything on the plate to life.
But if fresh herb sauces aren’t your thing, don’t worry. This dish still shines with other sauces you love. Whether it’s mustard-based, creamy, or fruit-forward, the pork and prosciutto are versatile enough to handle it.
Prosciutto Wrap
Each pork medallion is wrapped with a slice of prosciutto, a dry-cured ham usually thinly sliced and served uncooked. You fold the prosciutto in half long ways, wrap it around the medallion, and secure it with a piece of butcher’s string.
Great, easy to do, but just make sure you cut the string off before serving. I didn’t, and we all had a tough time trying to remove the string with our dinner knives. Save yourself the hassle.
The recipe serves 4 with leftovers.
