Italian Pork Tenderloin
- Ready In:
- 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.
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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.