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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!

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Rate this recipe 4.4/5 (13 Votes)


  • 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


Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

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.

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