Italian Pork Tenderloin

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.


  • 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


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.