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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
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; 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.

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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Tuscan Pork Medallions

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Reviewed on Sep. 28, 2010 by srdennison

Amazing! Wonderful made with extra sauce and served over orzo!

Reviewed on Aug. 09, 2010 by aug2295

Thumbs way up on this one. The sauce was absolutely delicious and I agree it tasted as good as anything you could get in a restaurant. I doubled the sauce to drip over egg noodles as a side. Yum!

Reviewed on Aug. 02, 2010 by mommadooks

Delicious! The flavors blended so well - perfect to impress company and easy. Doubled the sauce - just to have extra. It's a keeper!

Reviewed on Jul. 10, 2010 by reachkimo

This recipe was so delicious....wow...I am making it again tonight..I did double the sauce and put it over rice....it certainly is a family favorite.....

Reviewed on Jun. 25, 2010 by sweetberte

This is amazing! I left out the prosciutto (just because I forgot to pick some up) and it was still great. Really quick and easy to make!

Reviewed on Jun. 15, 2010 by michellelynne

I LOVED this. I increased the meat slightly, and the cream, tomatoes and prosciutto. Served with orzo and roasted asparagus.

Reviewed on Jun. 15, 2010 by Cooking Diva

Quick and delicious! I doubled the recipe to ensure leftovers!

Reviewed on Jun. 12, 2010 by LeLimey

My mother in law made this for memorial day weekend and I had to have the recipe. It is absolutely delicious, one of the most memorable meals I have had in a long time. Whether for an intimate dinner, a family weekday dinner or a large dinner party this cannot fail to impress. Leftovers taste even better if that's possible too. I would have given this even more stars if I could have done. Thank you for a truly amazing recipe

Reviewed on May. 31, 2010 by asiargos

Very quick and simple to make with a lot of flavor!

Reviewed on May. 30, 2010 by Seminoles

This was one of the best recipes I've ever tried. The flavor of the sauce was SO good and it's absolutely gorgeous with the red tomatoes and the green basil. You won't find anything better on a restaurant menu and it took only 30 minutes. Excellent!

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