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 pork medallions with prosciutto, fontina and marsala sauce 
Chef Susan Spicer of Bayona – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings


  • 8 (2-3 ounce) slices boneless pork loin
  • Salt and freshly ground black pepper
  • 8 slices Italian Fontina cheese
  • 8 thin slices prosciutto (approx ½ pound)
  • Flour, for dusting
  • 3 Tablespoons olive oil (not extra virgin)
  • ¼ cup Marsala or Madeira
  • ¼ teaspoon minced garlic
  • 2 Tablespoons butter
  • 2 Tablespoons diced sundried tomatoes
  • Squeeze of lemon juice


Pound pork medallions 1/8 – inch thick. Season with salt and pepper. Place one piece Fontina on each medallion, then wrap with prosciutto. Dredge in flour and shake off excess. Heat half the olive oil in a medium sauté pan and sauté half the medallions, seam side first; then finish cooking on other side, about 2 minutes per side. Remove pork and keep warm until service. Wipe pan and repeat with rest of the olive oil and pork medallions.

Pour out excess oil and deglaze pan with wine. Add garlic and reduce by half. Whisk in butter and sundried tomatoes. Season to taste with salt and pepper, and add lemon juice, if desired. Place two medallions per plate and spoon sauce over them. Serve warm.



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