A Great Sauce to Serve with Pork Tenderloin Medallions
Walking past the meat aisles at one of our local supermarkets this weekend, I noticed they were having a 2 for 1 sale on pork tenderloins. You buy one package of two tenderloins and they give you another for free.
I already knew what I would do with one package after seeing a great looking recipe in one of my Cuisine cooking magazines that I could adapt a little.
One Medallion Was Not Enough For My Daughter
The recipe out of the magazine calls for one whole pork tenderloin sliced into four 2 ½ inch thick medallions. That’s great but I knew my oldest would most likely want a second and my wife would want leftovers for my other daughter’s lunch box.
There are two tenderloins per package so I decided to cut eight medallions and save the leftover ends for a pork stir-fry another night. This way there would be plenty if someone wanted two and plenty for the lunch bucket the next day.
Fresh Herb Sauce
Let me start by saying, we have a lot of fresh herbs in our garden especially sage. One or two plants produces a lot and I mean a lot of sage and who uses that much sage in their recipes.
This sauce does not require any cooking, it’s raw so the fresher the herbs the better. You want to use a decent extra virgin olive oil, but not your best stuff.
I’ve been finding some great every day and reasonably priced EVO at Trader Joe’s but am always delighted to hear where you are finding your favorites.
The combination of fresh lime juice, fresh sage, fresh rosemary and garlic is amazing and goes so well with these pork tenderloins. Saying that, if a fresh herb sauce is not your thing, don’t let that stop you from preparing this dish using one of your other favorite sauces.
Each pork medallion is wrapped with a slice of prosciutto, a dry-cured ham that is 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 trying to remove the string with our dinner knives. Save yourself the hassle.
Recipe serves 4 with leftovers
Pork Tenderloin with Fresh Herb Sauce Recipe
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
- red pepper flakes to taste
- 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.
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