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Tuscan Pork Medallions Recipe

Tuscan Pork Medallions Recipe photo by Taste of Home

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Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. —Lorraine Caland, Thunder Bay, Ontario

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Tuscan Pork Medallions Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

3/4 pound Pork tenderloin, cut into 1-inch slices

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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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

Directions

Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until a thermometer reads 145°. 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. Yield: 2 servings.

Nutritional Facts 5 ounces cooked pork with 1/2 cup sauce equals 514 calories, 36 g fat (20 g saturated fat), 205 mg cholesterol, 718 mg sodium, 8 g carbohydrate, 1 g fiber, 40 g protein.

Originally published as Tuscan Pork Medallions in Taste of Home June/July 2010, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Tuscan Pork Medallions

Tuscan Pork Medallions

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(1-10) of 21 reviews

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Reviewed on Jun. 10, 2013 by faithbeckon

Delicious just as is. Served with whole wheat noodles

Reviewed on Apr. 04, 2013 by hauey2

Awesome. I use sun-dried tomatoes in the winter when fresh tomatoes are just not that yummy. I also add green onion.

Reviewed on Oct. 18, 2012 by phillips2911

We've made this dish many times. For non-pork eaters, just or for something different, this is equally good if you substitute seared scallops for the pork.

Reviewed on Aug. 20, 2012 by RLSM

Very flavorful recipe! I've made with both ham and bacon, as well as added white white. Makes for yummy leftovers, too.

Reviewed on Jul. 27, 2011 by hopels

OUTSTANDING!!!!!! Great flavor, could cut pork with fork. After reading reviews I doubled sauce to pour over rice. Yummy!

Reviewed on May. 19, 2011 by jicook13

good flavor, this is a good dish to make pasta with

Reviewed on May. 11, 2011 by angelasandoval

Delicious! Only thing I would do differently is double the sauce. I served the pork over spaghetti and it would have been nice to have enough sauce to coat the pasta.

Reviewed on Apr. 25, 2011 by ssommer2

Incredible Recipe that is easy AND impressive! This has made it into my regular dinner "rotation." I make the rice with coconut milk and it adds a great touch.

Reviewed on Apr. 13, 2011 by gottarun1

This is the most delicious thing I make. My fried foods loving husband, my diabetic 12 year old son, and my picky 10 year old son all say, "Oh, we love this stuff!" when it is on the dinner table. I find most pork dishes to be greasy and tough, but this is delicious.

Reviewed on Dec. 20, 2010 by EmmieD

I am very pleased with this dish. It was easy and delicious. I definitely plan on making this again.

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