Pork Tenderloin Medallions
· 1-pound pork tenderloin, cut into 1-in. slices · 1/4 teaspoon salt · 1/4 teaspoon pepper · 1 tablespoon butter · 2 thin slices prosciutto or deli ham, chopped · 2 garlic cloves, minced · 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves · 2 tablespoons balsamic vinegar · 1/2 cup heavy whipping cream · 1 cup chopped plum tomatoes
· 1 Tablespoon grated Parmesan cheese
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.
In the same skillet, sauté prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan.
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 parmesan cheese. Yield: 2 servings.