Tuscan Pork Medallions

By jobustitch

From Taste of Home

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

Preparation

Step 1

•Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until a thermometer reads 145°. Remove; let meat stand for 5 minutes.
•Meanwhile, 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. Yield: 2 servings.