Pork Medallions with Madeira Mushroom Sauce

Ingredients:

2 lb. pork loin

Salt and pepper

1/2 cup flour

1/2 cup clarified butter

6 Tbs. oil

6 oz. thinly sliced Prosciutto

2 cups Madeira Mushroom Sauce

Preparation:

Cut Prosciutto into thin strips. Place 2 tablespoons of olive oil and Prosciutto strips in skillet and sauté until crisp. Drain on paper towels.

Slice pork loin into 3/8 inch medallions (approximately 8-10 medallions). Lightly salt and pepper medallions then place between two slices of plastic wrap. Lightly pound medallions to 1/4 inch thickness.

Place clarified butter and remaining olive oil in non-stick skillet on medium-high heat. Dip medallions in flour on both sides then sauté a couple minutes per side. Remove from skillet and continue with remaining medallions. Deglaze skillet with a little Madeira and add to sauce.

Serving Suggestion:

Place a couple medallions on a plate and spoon Madeira Mushroom sauce over medallions. Top with a few Prosciutto crisps.

Serve with Boursin Creamed Spinach or garlic mashed potatoes.