Main Dishes
Tuscan Herb Pork Tenderloin Medallions
Ingredients:
500 g pork tenderloin (approx 2 small)
Salt & Pepper
4 tbsp Tuscan Herb Olive Oil
3 cloves garlic, minced
60 g thinly sliced prosciutto, cut into strips
1 tbsp fresh sage
1/4 cup Sicilian Lemon White Balsamic
1 cup 35% cream
1-1/2 cups chopped ripe grape tomatoes
2 tbsps fresh basil, shredded
freshly grated Parmesan cheese
Directions
Slice the tenderloin into 1″ thick medallions. Sprinkle with salt and pepper and drizzle with 3 tbsps of Tuscan Herb Olive Oil. Toss to coat.
Heat a large skillet over medium-high heat. Add in 1 tbsp of remaining olive oil and coat pan. Brown each medallion, turning once, for about one minute per side. Transfer to a plate.
Add garlic, prosciutto and fresh sage to the pan and sauté for approx. 2 minutes or until prosciutto starts to brown. Add Sicilian Lemon Balsamic and boil, scraping up browned bits stuck to pan. Stir in cream, bring to boil, stirring. Reduce heat and simmer, stirring often until just slightly thickened.
Stir in pork with accumulated juices and fresh tomatoes. Simmer, stirring and turning pork only once, for about 5 minutes, or until just a hint of pink remains in pork. Season with salt and pepper. Serve sprinkled with fresh basil and Parmesan cheese.
Serves 4
Products Used
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Tuscan Herb Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Sicilian Lemon White Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
