Tuscan Herb Tomato Pork Tenderloin

• 1 (1 lb) pork tenderloin (about 1 large)
• salt
• pepper
• 1 tablespoon butter
• 3 garlic cloves, minced
• 2 ounces thinly sliced prosciutto, cut into thin strips
• 1 tablespoon fresh sage, chopped
• 1/4 cup balsamic vinegar
• 1 cup 35% cream
• 1 - 1 1/2 cup fresh tomato, chopped (about 2)
• 2 tablespoons fresh basil, shredded
• parmesan cheese, freshly grated

1. Cut pork tenderloin into 1-inch thick medallions; sprinkle with a pinch each salt and pepper.
2. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Brown pork, turning once, for about 1 minute per side or until golden. Transfer to a plate.
3. Add garlic, prosciutto and sage to pan and saute for about 2 minutes or until prosciutto starts to brown. Add vinegar and boil, scraping up bits stuck to pan. Stir in cream; bring to a boil, stirring. Reduce heat and simmer, stirring often, for about 5 minutes, ,until sauce is slightly thickened.
4. Stir in pork with any accumulated juices and tomatoes. Simmer, stirring and turning pork once, for about 5 minutes or just until a hint of pink remains in pork. Season to taste with salt and pepper. Serve sprinkled with basil and Parmesan cheese.
5. COOKING TIP: Choose the ripest tomatoes possible for the best flavor. Often plum (Roma) or grape tomatoes have better flavor when regular ones are out of season.

pork tenderloin, salt, pepper, butter, garlic, fresh sage, balsamic vinegar, cream, fresh tomato, fresh basil, parmesan cheese

Taken from www.food.com/recipe/tuscan-herb-tomato-pork-tenderloin-340416 (may not work)