Prep 15 mins
Cook 35 mins
Very nice pork tenderloin that you can serve to any company. The sauce is great in this. Serve over rice or pasta. Original recipe from Annacoyne from Allrecipes and altered slightly for our taste.
- 2 tablespoons olive oil
- 1⁄4 cup chopped prosciutto
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 1⁄4 cup chopped onion
- 2 -3 garlic cloves, minced
- 1 1⁄2 lbs 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
- Heat the oil in a skillet over medium-high heat.
- Saute the prosciutto, parsley, sun-dried tomatoes, onion and garlic 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 160 degrees and sauce is thickened.
- For thicker sauce, mix a little flour with a little water and stir into sauce.
A very filling and tasty dish. Even though there seems to be quite a few ingredients listed, they go together quickly and it isn't difficult to make at all. Both my son and grandson had seconds, so that's always a good sign. I did not serve with rice or pasta, but chose mashed potatoes instead since they seem to go over better here. Personally I think the rice would be the way to go. The only change I made was using pork steak instead of tenderloin. That's what was on sale, plus I prefer the taste of pork steak over tenderloin or chops and it doesn't dry out as much. More trimming to get useable meat, but worth the effort in my opinion. Definitely a keeper, and would recommend it to anyone.
Wonderful flavors and my husband had nothing but praise for it. I did goof tho - didn't have a pork tenderloin in the freezer so substituted boneless chicken breasts (sliced) instead and they worked well. So, chicken can be substituted for pork.
This was a really tasty dish that smelled wonderful while it was cooking. Rather than cut my tenderloin into strips, I cut it in medallions about 1/2-inch thick. They stayed tender and moist. The sauce thickens up nicely on its own. I served this over brown rice with garlic green beans on the side. Thanks for posting this unique recipe. Made for 1-2-3 Hit Wonders Tag Game.