Tuscan Pork Tenderloin

This Tuscan pork tenderloin delivers elevated flavor with minimal effort, making it perfect for a cozy date night at home—though it’s definitely impressive enough to wow dinner guests. Tender pork medallions simmer in a creamy balsamic sauce with prosciutto, garlic, tomatoes and fresh sage until they become restaurant worthy.

This one-skillet recipe is made entirely on the stovetop, giving you big flavor without a pile of dishes or the need to spend hours fussing in the kitchen. Pair it with fluffy rice, buttered noodles or a simple salad, and enjoy the comforting yet elegant meal.

Tuscan Pork Tenderloin Ingredients

• Pork tenderloin: Slicing the tenderloin into 1-inch medallions helps it cook quickly and evenly, so it stays tender and juicy.
• Butter: You only need a small amount of butter to brown the pork. For a lighter flavor, you can substitute olive oil.
• Prosciutto: Prosciutto is salty with a hint of smokiness, and it brings a savory depth to the pan sauce. Finely chopped deli ham is a simple swap that offers a similar flavor.
• Garlic: Finely mince fresh garlic so it gently infuses into the cream sauce and loses its sharp bite.
• Sage: Sage leaves bring a bright, woody aroma to the pan sauce. You can use either fresh or dried sage; dried sage is more concentrated, so use a third of the amount of fresh sage called for.
• Balsamic vinegar: Adding a couple of tablespoons of balsamic vinegar lifts the sauce with tangy sweetness and loosens all the browned bits in the skillet to create an extra flavorful sauce.
• Cream: Heavy cream gives the sauce its silky body and balances the tang from the vinegar and tomatoes. For a lighter, thinner sauce, you can try half-and-half cream.
• Tomatoes: Plum tomatoes add gentle sweetness and hold their shape when heated, but halved cherry or grape tomatoes work just as well.
• Basil: A garnish of fresh basil adds a pop of color and a bright, herbaceous finish. Tear or chiffonade it just before serving it to keep the flavor vibrant.
• Parmesan cheese: Serve the pork with a sprinkle of grated Parmesan for salty, nutty richness that complements all the other flavors.

Directions

Step 1: Sear the pork

Sprinkle both sides of the sliced tenderloin with salt and pepper. In a large skillet over medium heat, cook the pork in butter until it reaches your desired doneness. For medium-rare, the internal temperature should be 145°F. For medium, it should be 160º. Transfer the pork to a plate and keep it warm while you prepare the sauce.

Editor’s Tip: Flip the tenderloin slices just once to get even browning without drying them out. They should release easily from the pan when they’re ready to turn. If they’re sticking, wait another 30 seconds.

Step 2: Build the sauce

In the same skillet, add the chopped prosciutto or ham to the pork drippings and saute it until it’s lightly browned.

Add the garlic and sage and cook them just until they’re fragrant, about one minute. Add the vinegar and stir to loosen any browned bits from the bottom of the pan.

Stir in the heavy cream, then bring the mixture to a gentle boil. Reduce the heat, and cook and stir the sauce for one to two minutes or until it’s slightly thickened.

Step 3: Bring it all together

Add the chopped tomatoes and return the pork to the skillet. Cook them just until they’re warmed through. Spoon the pork and sauce onto plates and top it with fresh basil and a sprinkle of grated Parmesan.

Recipe Variations

• Swap the meat: Instead of pork, use chicken breasts or thighs cut into medallions. The cooking times are similar, but double-check the internal temperature with a meat thermometer to make sure they’re fully cooked.
• Change the herbs: Replace the sage with rosemary or thyme for a different herbal lift.
• Add vegetables: Saute sliced mushrooms or diced zucchini before making the sauce, or stir in fresh spinach at the end for extra color and nutrition.
• Give it a tomatoey twist: Use oil-packed sun-dried tomatoes instead of fresh ones for a tangier, sweeter flavor.

How to Store Tuscan Pork Tenderloin

Transfer leftover pork medallions and sauce to an airtight container and store them in the refrigerator for up to four days. Reheat them gently on the stovetop over low heat or in the microwave, adding a splash of water or cream if the sauce is too thick.

Can you freeze Tuscan pork tenderloin?

Yes, you can freeze the cooked pork tenderloin and creamy sauce for up to two months. Let them cool completely before transferring them to a freezer-safe container. Thaw them in the refrigerator overnight before reheating them.

Tuscan Pork Tenderloin Tips

What’s the best way to slice pork tenderloin?

To slice the pork tenderloin, use a sharp chef’s knife to cut the tenderloin crosswise into 1-inch medallions. Try to cut the pieces uniformly so they cook at the same rate.

How do you keep pork tenderloin tender?

The key to tender and juicy pork tenderloin is to avoid overcooking it. Pull the meat off the heat once the internal temperature reaches 145° and let it rest to allow the juices to redistribute. Searing the slices over medium (not high) heat locks in moisture, and cutting the tenderloin into quick-cooking medallions prevents the lean meat from drying out.

What can you serve with Tuscan pork tenderloin?

Tuscan pork tenderloin pairs beautifully with a variety of sides. Try serving it over creamy mashed potatoes or buttered noodles to soak up the creamy sauce. Add roasted vegetables on the side for color and nutrition, or pair it with a fresh green salad to keep the meal light and balanced. Include a basket of crusty bread for sopping up any leftover sauce.