Pork and Prosciutto Medallions with Zucchini-Mint Salad

Pork and Prosciutto Medallions with Zucchini-Mint Salad

  • Preparation 25 min
  • Cooking 15 min
  • Servings 4

Categories

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

  • Salad

Personal Note