Celebrity chef Adrian ‘Richo’ Richardson shares his recipe for Pork Fillet Medallions with Prosciutto and Porcini Butter.

Ingredients

6 pork fillets (about 1.5 kg total weight)
Marinade
18 slices prosciutto
1 tablespoon chopped thyme
salt
1 tablespoon chopped sage
freshly ground black pepper
2 tablespoons olive oil
olive oil
zest of 1 lemon
120 g Porcini Butter (page 348)
1 teaspoon freshly ground black pepper

Method:

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.

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.

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.

Serve the pork medallions on their skewers, topping each with a slice of porcini butter that will melt and create a delicious sauce.

Serves 6

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