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Tuscan Herb Pork Tenderloin Medallions

A super simple dish to put together with fantastic flavours. The tenderloin is moist and tender - perfect for entertaining. We served it over tagliatelle, but this would also be great with risotto. If serving with pasta, mix a few spoonfuls of the sauce into the noodles before plating.

  • 500 g pork tenderloin (approx 2 small)
  • Salt & Pepper
  • 4 tbsp Della Terra Tuscan Herb Olive Oil
  • 3 cloves garlic, minced
  • 60 g thinly sliced prosciutto, cut into strips
  • 1 tbsp fresh sage
  • 1/4 cup Della Terra Sicilian Lemon White Balsamic
  • 1 cup 35% cream
  • 1-1/2 cups chopped ripe grape tomatoes
  • 2 tbsps fresh basil, shredded
  • freshly grated Parmesan cheese

Slice the tenderloin into 1" thick medallions. Sprinkle with salt and pepper and drizzle with 3 tbsps of Della Terra Tuscan Herb Olive Oil. Toss to coat. 

Heat a large skillet over medium-high heat. Add in 1 tbsp of remaining olive oil and coat pan. Brown each medallion, turning once, for about one minute per side. Transfer to a plate.

Add garlic, prosciutto and fresh sage to the pan and sauté for approx. 2 minutes or until prosciutto starts to brown. Add Della Terra Sicilian Lemon Balsamic and boil, scraping up browned bits stuck to pan. Stir in cream, bring to boil, stirring. Reduce heat and simmer, stirring often until just slightly thickened. 

Stir in pork with accumulated juices and fresh tomatoes. Simmer, stirring and turning pork only once, for about 5 minutes, or until just a hint of pink remains in pork. Season with salt and pepper. Serve sprinkled with fresh basil and Parmesan cheese. 

Serves 4




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