Pork Medallions Tuscan Style Recipe 455

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TUSCAN PORK MEDALLIONS



Tuscan Pork Medallions image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 514 calories, Fat 36g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 718mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 40g protein.

PORK MEDALLIONS TUSCAN STYLE RECIPE - (4.5/5)



Pork Medallions Tuscan Style Recipe - (4.5/5) image

Provided by DebCooks

Number Of Ingredients 10

3/4 lb pork tenderloin, cut into 1 inch slices
1/4 tsp salt
1/8 tsp pepper
2 T butter
2 thin slices prosciutto,chopped
2 garlic cloves, minced
1/2 tsp dried sage leaves
2 T balsamic vinegar
1/2 c whipping cream
3/4 c chopped plum tomatoes

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork slices in butter until no longer pink. Remove, set aside. In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage, cook 1 minute longer. Add vinegar to loosen browned bits from pan. Stir in the cream and bring to a boil. Reduce heat, cook and stir for 1 to 2 minutes until slightly thickened. Add tomatoes and pork, heat through. Serve each piece with a little sauce on top.

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