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
- olive oil: 2 Tbsp
- prosciutto: 0.25 cup (chopped)
- fresh sage: 2 Tbsp (chopped)
- fresh parsley: 2 Tbsp (chopped)
- oil-packed sun-dried tomatoes: 2 Tbsp (chopped)
- onion: 0.25 cup (chopped)
- ½ pounds pork tenderloin: 1 piece (cut into 1/2 inch strips)
- chicken broth: 0.5 cup
- heavy cream: 0.5 cup
- salt: 0.25 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
-
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.
