Tenderloin marinated in Italian herbs, garlic, and olive oil, then roasted to perfection. A simple, flavorful Mediterranean dish that pairs well with roasted vegetables, pasta, or a green salad.
Ingredients
- 2 tablespoons olive oil
- 1/4 cup chopped prosciutto 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped oil- packed sun-dried tomatoes 1/4 cup chopped onion
- 1 1/2 pounds 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, 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.
- 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 F (70 degrees C) and sauce is thickened.