Tuscan Pork Tenderloin

Method

1. 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.
2. 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.
3. 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.