main dish, recipe, sponsored

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.

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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.

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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.

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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!

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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

Ingredients:

  • 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

Directions:

  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).

 

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  • Hillary this looks so delicious. Just wrapping anything in prosciutto is amazing, I love this original compote you made. I have seen Golden kiwis but yet to try. I may like them like you becaseu I am also not a fan in acidic green ones.

  • depannageiledefrancepascher@gm
  • YUM πŸ™‚

  • Meaghan Carey

    Yum, yum, yum! This looks so so good! I’m loving the thought of the saltiness of the prosciutto with the sweetness of the gold kiwi. Definitely adding this to my must make list πŸ™‚

    • Thanks Meaghan! This sweet-salty combo is always a hit- Let me know how it turns out πŸ™‚

  • sugarlovespices

    I love kiwis but never thought of adding them to a savory dish! It looks great, my family would love them.

  • Sean Bromilow

    Nice job Hilary! The golden kiwis are so sweet and so delicious, and a lot of bloggers made great sweet dishes, but I’m really taken by the savoury ones (and not just because that’s the direction I went). They’ve got a great character that works really well with a little salt and rich flavours. When I saw this, I immediately knew the prosciutto would be a wonderful touch. Great job.

    • Thanks so much Sean! I was also pleased to see other savoury dishes (and your dish was fantastic!)

  • Beautiful and mostly looks delish!!! yummy combination! Thanks for sharing.

  • Samantha @MyKitchenLove

    Love the combination of flavours here. The prosciutto around the pork is particularly brilliant in my opinion.

  • Amanda Orlando

    Beautiful presentation, would be fantastic for entertaining. And I love your wood and marble board!

  • Dish’n’theKitchen(B)

    what a great idea! I bet that prosciutto goes really well with the kiwi. Great post Hilary.

  • Natalie Browne

    I love all the flavours going on in this dish, not to mention how beautifully it’s presented. It looks delicious!