LOW Carb: Medallions of Pork with prosciutto, fontina and marsala sauce

Medallions of Pork with prosciutto, fontina and marsala sauce 

 

Ingredients:

8 (2-3 ounce) slices boneless pork loin

Salt and freshly ground black pepper

8 slices Fontina cheese

8 thin slices prosciutto (approx ½ pound)

Flax Seed Meal, for dusting

3 Tablespoons olive oil (not extra virgin)

¼ cup Marsala or Madeira

¼ teaspoon minced garlic

2 Tablespoons butter

2 Tablespoons diced or minced  sundried tomatoes

Squeeze of lemon juice

 

Preparation:

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 Flax Seed Meal 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.

Serves 4, Carbs are 3 carbs per serving

Sounds delicious!!  Now I have a reason to pull that tenderloin out of the freezer.   Although, I've heard that heating the flax destroys the nutrients.  I'll give it a try anyway.

Thanks  for posting it.