Italian Pork Tenderloin
This Italian Pork Tenderloin is made with prosciutto, cream, fresh sage, parsley and sun-dried tomatoes. I’ve eaten many different things but this recipe is rich with flavor and will make you look like a great Italian chef.
Italians love making pork and it is an integral part of their diet. Pork is used to make delicious salamis, prized sausages and great pastas and stews. One of my favorite is Italian-Style Pork Shoulder which just melts in you mouth.
Italian Pork Tenderloin can be made many different ways. I prefer this recipe mainly because I love everything made with cream. If you decide to leave out the cream you could just deglaze the pan with some white wine and broth instead. Enjoy!
2 pork tenderloins, cut into slices
1 yellow onion, chopped
2 cloves of garlic, chopped
1/4 cup of prosciutto, chopped
1/8 cup of fresh sage, chopped
1/8 cup of fresh Italian flat leaf parsley, chopped
1/4 cup of sun-dried tomatoes packed in oil, chopped
2 Tbls of extra-virgin olive oil
1/2 cup of chicken broth
1/2 cup of heavy whipping cream
1/4 tsp of salt
1/4 tsp of fresh ground black pepper
In a large skillet sauté the onion, garlic, prosciutto, sage and sun-dried tomatoes in the olive oil over medium heat for about 3 minutes.
Add the pork tenderloin strips and cook for about 10 minutes.
Stir in the broth and the cream and season with salt and pepper.
Bring to a boil, reduce heat and simmer for about 20 minutes until sauce thickens.
Serves 4 to 6 people
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