Tuscan Herb Tomato Pork Tenderloin

"Pork tenderloin makes for a terrific entertaining dish since it cooks so quickly and is wonderfully tender and moist. The Tuscan-inspired sauce makes pasta or risotto a perfect accompaniment...."
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  • Cut pork tenderloin into 1-inch thick medallions; sprinkle with a pinch each salt and pepper.
  • Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 minute per side or until golden. Transfer to a plate.
  • Add garlic, prosciutto and sage to pan and sauté for about 2 minutes or until prosciutto starts to brown. Add vinegar and boil, scraping up bits stuck to pan. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 minutes, ,until sauce is slightly thickened.
  • Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 minutes or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese.
  • COOKING TIP: Choose the ripest tomatoes possible for the best flavor. Often plum (Roma) or grape tomatoes have better flavor when regular ones are out of season.

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  1. This dish is wonderful and very easy to prepare. I made it for my husband's birthday dinner and he just loved it, especially the delicious sauce. I served this with risotto. I will add this to my roster of dinner party recipes.


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