- Slice the pork tenderloin on the diagonal into 6 slices.
- Gently pound so that all the slices are even in thickness.
- Top each slice with prosciutto.
- Heat olive oil and 2 tablespoons butter until hot and bubbly.
- Sauté medallions prosciutto side down for 3 minutes.
- Turn and cook for another 2-3 minutes.
- Remove medallions to serving platter.
- Deglaze the pan with ½ cup white wine.
- Melt in the remaining butter and pour over medallions.