Tuscan Pork Medallions

This recipe comes from my latest edition of Taste of Home magazine.  It caught my eye when I first looked through the magazine and I bought the ingredients soon after.  I've never cooked pork medallions before- it was fun.  I've had them in restaurants and I think this dish was better than any pork medallion restaurant meal I've had.  There is some chopping involved- the pork itself, the Prosciutto (I used Portuguese Presunto), the tomatoes, basil, garlic, etc, but it's not hard.  I was trying to tend to my side dishes, so I think this seemed more difficult than it really was.  The recipe, as printed, was only about 2 servings, so I increased things as needed.  Prosciutto is salty already, so consider leaving the extra salt out of the recipe.  We had this with orzo, cooked in chicken broth, and Roasted ,Asparagus with Balsamic Butter Sauce. 

Tuscan Pork Medallions
adapted from Taste of Home
makes 3-4 servings

1.25 pound pork tenderloin, cut into 1-in. slices (remove silvery membrane first)
1/4 teaspoon salt (optional)
1/8 teaspoon pepper
1 tablespoon butter
5 thin slices prosciutto, chopped (I used Portuguese Presunto)
2 garlic cloves, minced
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
2 tablespoons balsamic vinegar
3/4 cup heavy whipping cream
1 cup chopped plum tomatoes
6 fresh basil leaves, thinly sliced
1 teaspoon grated Parmesan cheese

1.  Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until no longer pink. 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. (Be careful, vinegar will sizzle and may get in your mouth and nose! :) )

3.  Stir in the 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.
 

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