Tuscan Pork Medallions

By Resk8r

Ingredients

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

Details

Servings 2

Preparation

Step 1

Sprinkle port with salt and pepper. In a large skillet over medium heat, cook port in butter until no longer pink. Remove; set aside.

In the same skillet, saute prosciutto in the in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned browned bits from pan.

Stir in the cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thinckened. Add tomotoes and pork; heat through. Sprinkle each serving with basil and cheese.