Ingredients
3/4 pound pork tenderloin, cut into 1-inch slices1/4 teaspoon salt1/8 teaspoon pepper1 tablespoon butter2 thin slices prosciutto or deli ham, chopped2 garlic cloves, minced1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves2 tablespoons balsamic vinegar1/2 cup heavy whipping cream3/4 cup chopped plum tomatoes4 fresh basil leaves, thinly sliced1 teaspoon grated Parmesan cheese
Preparation
Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside.
In the same skillet, saute 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 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 basil and cheese.
