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
- 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
- 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. Yield: 2 servings.
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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