A super simple dish to put together with fantastic flavours. The pork tenderloin is moist and tender—perfect for entertaining. Serve it over tagliatelle or risotto. If serving with pasta, mix a few spoonfuls of the sauce into the noodles before plating.
Serves: 4
Ingredients
- 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 tbsp fresh basil, shredded
- Freshly grated Parmesan cheese
Directions
Slice the tenderloin into 1-inch thick medallions. Season with salt and pepper and drizzle with 3 tablespoons of Della Terra Tuscan Herb Olive Oil. Toss to coat.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and coat the pan. Brown the pork medallions, turning once, about 1 minute per side. Transfer to a plate.
Add garlic, prosciutto, and fresh sage to the pan and sauté for about 2 minutes, or until the prosciutto begins to brown.
Add the Della Terra Sicilian Lemon White Balsamic and boil, scraping up any browned bits from the pan.
Stir in the cream, bring to a boil while stirring, then reduce heat and simmer until slightly thickened.
Return the pork and any accumulated juices to the pan along with the chopped grape tomatoes. Simmer, stirring occasionally and turning the pork once, for about 5 minutes, or until just a hint of pink remains.
Season with salt and pepper.
Serve sprinkled with fresh basil and Parmesan cheese.