For the pork tenderloin medallions, strip the rosemary needles from the twig and finely chop with garlic. Cut the onion into slices.
Heat 1 tablespoon of oil in a saucepan and sauté rosemary, garlic and onion. Add tomatoes, bring to a boil and season with sugar, salt and pepper.
Simmer for 5 minutes over medium heat. Cut the zucchini into slices. Season the medallions with salt and pepper.
Sauté in a pan with 3 tablespoons of oil for 2 minutes on each side. Place in a baking dish and pour tomato sauce over them.
Top with zucchini slices, spreading the rest all around in the pan. Preheat the oven to 200 degrees.
Cut Taleggio into pieces and mix with mascarpone. Put a blob of it on each medallion. Bake the pork tenderloin medallions in the oven for 30 minutes.
Preparation Tip:
The pork tenderloin medallions are best served with rice.
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