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View more "Main Dishes" recipes Tuscan Herb and Tomato Pork Tenderloin Recipe

Tuscan Herb and Tomato Pork Tenderloin

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/tuscan-herb-and-tomato-pork-tenderloin?source=calendar
Tuscan Herb and Tomato Pork Tenderloin true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 4 servings

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.

  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 15 mins
  • Yields 4 servings

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Ingredients

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

Preparation

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.

Tips

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.

125 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2009 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 442 Calories
Protein: 33 g
Carbohydrate: 8 g
Fat: 30 g
Fibre: 1 g
Sodium: 356 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 6 % / 64 mg
Thiamin: 78 %
Niacin: 54 %
Vitamin B12: 35 %
Zinc: 34 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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