main dish, recipe, sponsored, summer

Prosciutto Pork Medallions with Kiwi Ginger Compote

Disclaimer: Please note this blog post was sponsored by Zespri Kiwifruit. All text and recipes are, as usual, entirely my own.


When I was in France a couple months ago, my grandmother-in-law handed me a golden kiwi. I was puzzled- how had I never heard of this before? I sliced and scooped out the pale, yellow flesh and allowed the sweetness to float around my mouth. It was delicious. I normally find green kiwis a little too acidic, but the golden ones were softer in flavour, sweeter, and had a toothsome texture. I enjoyed them so much, I’m pretty sure I ate every last one from the fruit bowl.


Golden kiwis are the lesser-known cousin to the green kiwi, and I love to scoop the golden flesh right out of the skin for a fresh and easy treat. Conveniently, these treats also come with vitamin C, E, potassium and fiber.


I wanted to try my hand at integrating these golden jewels into a meal. After humming and hawing, I knew I had finally found the perfect dish when I made these prosciutto-wrapped pork medallions and paired them with a golden kiwi and ginger compote. The crispy prosciutto and the tangy ginger meld beautifully with the sweet kiwi. This is an ideal dish for anyone who is a sweet-salty fan!


If you can’t find a golden kiwi you can certainly make this dish with green kiwis, but it is really worth keeping your eyes peeled around May to October to catch the golden ones in your supermarket!


Prosciutto Pork Medallions with Kiwi Ginger Compote


  • one pork tenderloin, about 1 lb
  • 6 slices of smoked proscuitto
  • 1 golden kiwi, such as from Zepsri Kiwifruit
  • 1 tsp freshly grated ginger
  • chopped fresh cilantro for garnish if desired


  1. Preheat your barbecue. Meanwhile, slice your pork into 6 equal-sized rounds, and wrap each piece with prosciutto (you might have to fold the prosciutto so it doesn’t overhang too much- this could make the prosciutto burn).
  2. Reduce the barbecue heat to low and cook the pork for about 3-4 minutes a side, turning just once. Use a meat thermometer to test if it is finished. Allow to rest for 1-2 minutes before serving.
  3. To make the compote, mash half a peeled kiwi with the ginger, and then dice the remaining half of kiwi. Stir together, and serve alongside the pork medallions and a sprinkle of cilantro (if using).