This recipe is taken from the 2009 Milk Calendar. Pork tenderloin makes for a terrific entertaining dish since it cooks so quickly and is wonderfully moist and tender. The Tuscan-inspired sauce makes pasta or risotto a perfect accompaniment.
- Prep: 10 min
- Cooking: 15 min
- 1 lb (450 g) pork tenderloin (about 1 large)
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 3 garlic cloves minced
- 2 oz (60 g) thinly sliced prosciutto cut into thin strips
- 1 tbsp (15 mL) chopped fresh sage
- 1/4 cup (60 mL) balsamic vinegar
- 1 cup (250 mL) 35 % cream
- 2 large fresh tomatoes chopped
- 2 tbsp (30 mL) minced fresh basil
- Freshly grated Canadian Parmesan cheese
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Cut pork tenderloin into 1-inch (2 1/2 cm) 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 min per side or until golden. Transfer to a plate.
Add garlic, prosciutto and sage to pan and sauté for about 2 min or until prosciutto starts to brown. Add vinegar and boil, scraping up bottom. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 min, until sauce is slightly thickened.
Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 min or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese.
Choose the ripest tomatoes possible for the best flavour. Often plum (Roma) or grape tomatoes have better flavour when regular ones are out of season.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 64 mg|
|Vitamin B12:||35 %|