Pork fillet medallions with prosciutto and porcini butter

Pork fillet medallions with prosciutto and porcini butter

By
From
Meat
Serves
6
Photographer
Dean Cambray

Pork fillets, cut from the tender and fairly lean loin area, are great for a quick and very stylish meal. The prosciutto adds extra flavour and helps the medallions hold their shape. The porcini butter adds a lovely earthiness.

You can use metal or wooden skewers for this dish, but if you use wooden ones, remember to soak them in water for at least 30 minutes before threading on the pork medallions.

Ingredients

Quantity Ingredient
6 pork fillets, (about 1.5 kg total weight)
18 slices prosciutto
salt
freshly ground black pepper
olive oil
120g Porcini butter

Marinade

Quantity Ingredient
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
2 tablespoons olive oil
lemon, zested
1 teaspoon freshly ground black pepper

Method

  1. Lay the pork fillets out on your work surface. From the thick end, cut 2 even-sized medallions, about 5 cm thick. This will leave a longer, thinner tail-end piece. Make an incision half-way along this remaining piece, nearly all the way through. Fold the skinny tail-end underneath to form a third medallion that is roughly the same size as the other two. Repeat with all 6 pork fillets, so that you end up with 18 medallions in total.
  2. Mix the marinade ingredients together in a large mixing bowl. Rub into the medallions so they are evenly coated. Cover and transfer to the fridge to marinate for 1 hour or overnight.
  3. When ready to cook, preheat your barbecue or grill to medium–high. Wrap a slice of prosciutto around each pork medallion and skewer them in batches of three. Season with pepper and a little salt – but remember that the prosciutto is quite salty. Brush lightly with oil and grill for 8 minutes. Turn the skewers every couple of minutes, to ensure that they cook evenly.
  4. Serve the pork medallions on their skewers, topping each with a slice of porcini butter that will melt and create a delicious sauce.
Tags:
Meat
Adrian
Richardson
La
Luna
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