Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It’s absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
Ingredients
- 1 tablespoon and 1-1/2 teaspoons olive oil
- 3 tablespoons chopped prosciutto
- 1 tablespoon and 1-1/2 teaspoons chopped fresh sage
- 1 tablespoon and 1-1/2 teaspoons chopped fresh parsley
- 1 tablespoon and 1-1/2 teaspoons chopped oil-packed sun-dried tomatoes
- 3 tablespoons and 1/2 teaspoon chopped onion
- 1-1/4 pounds pork tenderloin, cut into 1/2 inch strips
- 1/3 cup and 1 tablespoon chicken broth
- 1/4 cup and 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Step 1
Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
Step 2
Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Nutritional Facts Per Serving:
356 calories; protein 28.9g; carbohydrates 3.1g; fat 25g; cholesterol 121.8mg; sodium 390.3mg.