Save on Pinterest

Tuscan Pork Medallions

Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. —Lorraine Caland, Thunder Bay, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 3/4 pound pork tenderloin, cut into 1-inch slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 2 thin slices prosciutto or deli ham, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
  • 2 tablespoons balsamic vinegar
  • 1/2 cup heavy whipping cream
  • 3/4 cup chopped plum tomatoes
  • 4 fresh basil leaves, thinly sliced
  • 1 teaspoon grated Parmesan cheese

Directions

  • Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside.
  • In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan.
  • Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
Nutrition Facts
1 each: 514 calories, 36g fat (20g saturated fat), 205mg cholesterol, 718mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 40g protein.

Recommended Video