Tuscan Herb and Tomato Pork Tenderloin

Photo: kmawright

Pork tenderloin makes for a terrific entertaining dish since it cooks so quickly and is wonderfully moist and tender. The Tuscan-inspired sauce makes pasta or risotto a perfect accompaniment.

Yield: 4 servings
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  • 1 pound(s) pork tenderloin
  • Salt and Pepper To taste
  • 1 tablespoon(s) butter
  • 3 clove(s) garlic minced
  • 2 ounce(s) proscuitto cut into thin strips
  • 1 tablespoon(s) fresh sage chopped
  • 1/4 cup(s) balsamic vinegar
  • 1 cup(s) 35% cream
  • 2 large tomatoes chopped
  • 2 tablespoon(s) fresh basil minced
  • parmagiano reggiano freshly grated


  1. Cut pork tenderloin into 1-inch (2 1/2 cm) thick medallions; sprinkle with a pinch each salt and pepper.

  2. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 min per side or until golden. Transfer to a plate.

  3. Add garlic, prosciutto and sage to pan and sauté for about 2 min or until prosciutto starts to brown. Add vinegar and boil, scraping up bottom. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 min, until sauce is slightly thickened.

  4. Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 min or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese.
October 2013

This recipe is a personal recipe added by kmawright and has not been tested or endorsed by MyRecipes.

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