“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.”
- 2 tablespoons olive oil
- 1/4 cup chopped prosciutto
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 1/4 cup chopped onion
- 1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Prep 15 m
- Cook 35 m
- Ready In 50 m
- 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.
Per Serving: 356 calories; 25 g fat; 3.1 g carbohydrates; 28.9 g protein; 122 mg cholesterol; 390 mg sodium.