Recipe by ~Nimz~
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.
Top Review by Mary K. W.
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.
- 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
Directions See How It's Made
- 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.