Italian Pork Tenderloin

Name: Italian Pork Tenderloin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

5

Submitted 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."

Italian Pork Tenderloin created by Sageca

Ready In:: 50mins
Serves:
Units:

Nutrition Information

5

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ingredients

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

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.

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RECIPE MADE WITH LOVE BY

@Nimz_

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@Nimz_

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review by waynejohn1234

8/5/2011

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.
review by JackieOhNo!

11/25/2009

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.
photo by Sageca

7/22/2007
review by Sageca

7/22/2007

What a good recipe! I followed all your instructions and it turned out Perfect! I think that prosciutto makes the difference; a great combination. I would serve this to company anytime.I made this for Photo Tag. Thanks for posting. Rita
review by Sydney Mike

4/25/2007

Made for PAC, Spring 07 ~ Some kids DO know what they're doing, & my adopted daughter, Nimz, certainly did when it came to this recipe! This was one I followed to the last period, & the tasty result, served over brown rice, was really OUTSTANDING! Thanks much for this recipe!