Prosciutto-Wrapped Pork Medallions

• 1/2 cup water
• 2 tablespoons minced fresh basil
• 2 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 pork tenderloin (3/4 pound), cut into 1-inch slices
• 2 thin slices prosciutto or deli ham, cut into 1-inch strips
• 1 tablespoon olive oil
• 1 teaspoon cornstarch

1. In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade from pork. Wrap a strip of prosciutto around each pork slice. In a large skillet, brown pork on both sides in oil.
3. Transfer to a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until juices run clear, basting frequently with 3 tablespoons reserved marinade.
4. In a small saucepan, combine cornstarch and remaining marinade until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

water, fresh basil, cider vinegar, honey, lemon juice, salt, pepper, pork tenderloin, thin slices prosciutto, olive oil, cornstarch

Taken from www.tasteofhome.com/recipes/prosciutto-wrapped-pork-medallions/ (may not work)