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Tuscan Pork Medallions Recipe
Tuscan Pork Medallions Recipe photo by Taste of Home

Tuscan Pork Medallions Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  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.
  2. 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.
  3. 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

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.

Light-Bodied Red Wine

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

Reviews for Tuscan Pork Medallions

AVERAGE RATING
   (25)
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 (25)
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MY REVIEW
Reviewed Mar. 27, 2014

So glad I tried this! I was looking for a new pork dish and this fit the bill! This was amazing and surprisingly easy to make. Also delicious with peas added. This meal will be a regular in our dinner rotation!

MY REVIEW
Reviewed Mar. 25, 2014

Wow! Loved it and will make again.

MY REVIEW
Reviewed Aug. 4, 2013

This dish is even better than excellent. I'll be preparing these tasty and tender chops often.

MY REVIEW
Reviewed Jun. 10, 2013

Delicious just as is. Served with whole wheat noodles

MY REVIEW
Reviewed Apr. 4, 2013

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

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