Tuscan Pork Medallions

• 2 1/4 lb Pork Tenderloin (cut in bite size pieces)
• 3/4 tsp Salt
• 6 slice Bacon
• 1/4 tsp Black Pepper
• 1 can Diced Tomatoes (28 oz)
• 6 clove Garlic (minced)
• 1 1/2 tsp Dried sage
• 6 tbsp Balsamic Vinegar
• 1 1/2 cup Heavy Cream
• 1 packages Egg noodles (cooked)

1. Cook bacon until crisp in a skillet.
2. Set aside.
3. Sprinkle pork with salt and pepper
4. In about 3 tablespoons of fat from the bacon cook pork until no longer pink.
5. Set aside.
6. In the same skillet over low heat cook garlic and sage for 1 minute.
7. Add vinegar and cream to skillet.
8. Bring to boil.
9. Reduce hear and simmer 1-2 minutes.
10. Add tomatoes pork, and crumbled bacon and heat through.
11. Serve over cooked egg noodles.

tenderloin, salt, bacon, black pepper, tomatoes, clove garlic, sage, vinegar, heavy cream, egg noodles

Taken from cookpad.com/us/recipes/364154-tuscan-pork-medallions (may not work)