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!
- 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
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com
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.