Prep: 10 minutes
Cook: 15 minutes
Makes: 4 servings
500 g pork tenderloin (approx. 2 small)
salt and pepper
4 tbsp. Tuscan Herb Olive Oil
1 pkg. Pappardelle Pasta
3 cloves garlic, minced
60 g thinly sliced prosciutto, cut into strips
1 tbsp. fresh sage
1/4 cup Sicilian Lemon White Balsamic
1 cup 35% cream
1 1/2 cup chopped ripe grape tomatoes
2 tbsp. fresh basil, shredded
freshly grated Parmesan cheese
Slice the tenderloin into 1" thick medallions. Sprinkle with salt and pepper and drizzle with 3 tbsp. Tuscan Herb Olive Oil. Toss to coat.
Heat large skillet over medium-high heat. Add in 1 tbsp. of remaining olive oil and coat pan. Brown each medallion, turning once, for about 1 minute per side. Transfer to plate.
Add garlic, prosciutto, and fresh sage to the pan, and sauté for approx. 2 minutes, or until prosciutto starts to brown. Add Sicilian Lemon Balsamic and boil, scraping up browned bits stuck to pan. Stir in cream, bring to boil, stirring.
Meanwhile, cook Pappardelle pasta, about 3 minutes.
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 over pasta sprinkled with fresh basil and Parmesan cheese.
