Pork medallions with stone fruit salsa

These prosciutto-wrapped pork medallions are teamed with a fresh stone fruit salsa, creamy feta and watercress for a healthy, low-calorie dinner that will leave you feeling satisfied.

  • Serves 4
  • 20 mins preparation
  • 15 mins cooking
  • 30 mins marinating
easy pork medallions recipe


Pork medallions with stone fruit salsa
  • 2 nectarines, stoned, sliced
  • 2 small plums, stoned, sliced
  • 1 cup frozen pitted cherries
  • 2 tablespoon caster sugar
  • 2 tablespoon white balsamic vinegar
  • 6 thin slices prosciutto
  • 300 gram pork fillet
  • 1 tablespoon olive oil
  • 1 bunch watercress, leaves picked
  • 100 gram soft feta, crumbled
  • 1/4 cup walnuts, toasted, chopped
  • basil leaves, to serve


Pork medallions with stone fruit salsa
  • 1
    In a medium bowl, combine all fruit with sugar and vinegar. Toss gently and set aside for 30 minutes.
  • 2
    Wrap prosciutto around fillet, securing with toothpicks if required. Brush with oil and season.
  • 3
    Preheat a barbecue or large frying pan on high. Cook pork for 10-12 minutes, turning, for medium or until cooked to taste. Rest, loosely covered with foil, for 5 minutes.
  • 4
    Toss watercress through fruit mixture. Serve pork sliced with salad, sprinkled with feta and walnuts.


Toss walnuts for 1 minute in a dry frying pan over medium heat to toast.