PORK MEDALLIONS WITH FONTINA,
PROSCIUTTO AND SUNDRIED TOMATOES

5 oz. pork loin
2 tbsp marsala wine
salt & pepper to season
4 tbsp brown butter
sage leaves
1 tbsp sundried tomatoes, diced
2 thin slices fontina cheese
2 oz. prosciutto, sliced garnish with sage leaves
flour for dredging

Cut pork in 2 ounce portions and pound out to 1/8-inch thickness. Season both sides with salt and pepper.

Place sage and 1 thin slice of Fontina in the middle of each pounded piece of pork. Cover the pork with prosciutto. Dredge in flour and shake off the excess.

In hot saute pan, sauté the prosciutto side first; turn pork over and finish cooking the other side. Remove pork from pan.

Deglaze the pan with the Marsala Wine. Reduce by half.

Whisk in the brown butter and add sundried tomatoes. Pour this sauce over the pork on the plate.

Garnish with fried sage leaves.