Tuscan Herb Tomato Pork Tenderloin

Ingredients

• 1 (1 lb)  pork tenderloin (about 1 large)

• salt
• pepper
• 1 tablespoon butter
• 3 garlic cloves, minced
• 2 ounces thinly sliced prosciutto, cut into thin strips
• 1 tablespoon fresh sage, chopped
• 1/4 cup balsamic vinegar
• 1 cup 35% cream
• 1-1 1/2 cup fresh tomato, chopped (about 2)
• 2 tablespoons fresh basil, shredded
• parmesan cheese, freshly grated

Directions

1. 1

   Cut pork tenderloin into 1-inch thick medallions; sprinkle with a pinch each salt and pepper.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.