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

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


  • 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

1 each: 514 calories, 36g fat (20g saturated fat), 205mg cholesterol, 718mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 40g protein.


  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

Light-Bodied Red Wine

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

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justmbeth User ID: 1196484 255684
Reviewed Oct. 20, 2016

"I used prosciutto rather than the ham. It was a very nice Sunday dinner that was easy to prepare."

RLiberty User ID: 7169427 245651
Reviewed Mar. 19, 2016

"This recipe was elegant and easy to prepare. The flavor combinations in this dish were delectable. I served this dish with rice. My Husband stated that it was "worthy of a restaurant". This will be one of our go-to pork recipes."

chefheidi18 User ID: 8210724 233795
Reviewed Sep. 30, 2015

"We loved this dish and wish there was more of it. It didn't make a lot. I would serve it over rice. The seasonings in this were amazing."

Igraine32 User ID: 7006585 216513
Reviewed Dec. 31, 2014

"This was a class act. My husband licked the plate, no joke."

Aidenmaddiemom User ID: 7694521 191768
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!"

s_pants User ID: 174050 122489
Reviewed Mar. 25, 2014

"Wow! Loved it and will make again."

leeart User ID: 2566328 192290
Reviewed Aug. 4, 2013

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

faithbeckon User ID: 1560767 130075
Reviewed Jun. 10, 2013

"Delicious just as is. Served with whole wheat noodles"

hauey2 User ID: 1443638 147458
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."

phillips2911 User ID: 5295647 189685
Reviewed Oct. 18, 2012

"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."

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