Tuscan Pork Medallions for Two

Tender and juicy pork tenderloins get a delicious Italian flare with prosciutto, tomatoes and herbs. Simple enough for a weeknight meal but impressive enough for guests. Enjoy!

Photo by Jacob T.
Adapted from tasteofhome.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Adapted from tasteofhome.com

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 fresh sage or 1/2 teaspoon dried sage leaves, minced

  • 2

    tablespoons balsamic vinegar

  • 1/2

    cup heavy whipping cream

  • 3/4

    cup plum tomatoes, chopped

  • 4

    fresh basil leaves, thinly sliced

  • 1

    teaspoon Parmesan cheese, grated

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: