Tuscan Pork Medallions for Two

By Jake57

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!

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

Preparation

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.