Italian Pork Tenderloin

Name: Italian Pork Tenderloin
Total time: 50
Yield: 4
Ingredients: 2 tablespoons olive oil; 0.25 cup chopped prosciutto; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped oil-packed sun-dried tomatoes; 0.25 cup chopped onion; 1.5 pounds pork tenderloin, cut into 1/2 inch strips; 0.5 cup chicken broth; 0.5 cup heavy cream; 0.25 teaspoon salt; 0.5 teaspoon ground black pepper

Recipe by ANNACOYNE from allrecipes.com

50 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

0.25 cup chopped prosciutto
•

2 tablespoons chopped fresh sage
•

2 tablespoons chopped fresh parsley
•

2 tablespoons chopped oil-packed sun-dried tomatoes
•

0.25 cup chopped onion

•

1.5 pounds pork tenderloin, cut into 1/2 inch strips
•

0.5 cup chicken broth
•

0.5 cup heavy cream
•

0.25 teaspoon salt
•

0.5 teaspoon ground black pepper

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.