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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tuscan Pork Medallions Recipe

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This recipe for Tuscan Pork Medallions is from The Hegvik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb Pork Tenderloin, cut into 1" slices
1/4 tsp Salt
1/8 tsp Pepper
1 T. Butter
2 thin slices chopped Prosciutto (or deli ham)
2 Garlic cloves, minced
1-1/2 tsp minced fresh Sage (or 1/2 tsp dried sage)
2 T. Basalmic Vinegar
1/2 c. heavy Whipping cream (or evaporated milk)
3/4 c chopped Plum Tomatoes
4 fresh Basil leaves, thinly sliced
1 tsp grated Parmesan Cheese
Directions:
Directions:
Sprinkle pork with salt & pepper. In a large skillet over medium heat, cook pork in butter until no longer pink. Remove & set aside. In same skillet, saute prosciutto in drippins until browned. Add Garlic & Sage; cook 1 minute longer. Add Vinegar, stirring to loosen browed bits from pan. Stir in Cream; bring to a boil. Reduce heat; cook & stir for 1 - 2 minutes until slightly thickened. Add tomatoes & pork; heat through. Sprinkle with basil & cheese.
Number Of Servings:
Number Of Servings:
2 - 3
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is SO flavorful, and even though it has a lot of ingredients, it is quick & easy (& rather impressive!).

 

 

 

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