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
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.
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.