Pork and Prosciutto Medallions with Zucchini-Mint Salad | RICARDO

Ingredients

• 12 thin slices prosciutto
• 8 basil leaves, torn
• 2 pork tenderloins, about 1 lb (450 g) each
• 2 green zucchini, sliced into ribbons with a vegetable peeler
• ¼ cantaloupe, peeled and sliced into ribbons with a vegetable peeler
• 3 cups (75 g) baby spinach
• 1 tbsp (15 ml) white balsamic vinegar
• 1 tbsp (15 ml) olive oil
• A few mint leaves, torn