Italian Pork Tenderloin

Italian Pork Tenderloin

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About this recipe: Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavour. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.


Serves: 4 

  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (25g) chopped prosciutto
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • 1/4 cup chopped yellow onion
  • 700g pork tenderloin, cut into 1.5cm strips
  • 1/2 cup (125ml) chicken broth
  • 1/2 cup (125ml) thickened cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. 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.
  2. Stir the broth and thickened 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 70 degrees C (160 degrees F) and sauce is thickened.

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