Italian Pork Tenderloin

european french greek mediterranean middle eastern region soup savory umami hard fast

Prep

19 min

Cook

45 min

Total

64 min

Ingredients (11)

2 tablespoons olive oil g

¼ cup chopped prosciutto g

2 tablespoons chopped fresh sage g

2 tablespoons chopped fresh parsley g

2 tablespoons chopped oil-packed sun-dried tomatoes g

¼ cup chopped onion g

1 ½ pounds pork tenderloin, cut into 1/2 inch strips g

½ cup chicken broth g

½ cup heavy cream g

¼ teaspoon salt g

½ teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

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.