A rich flavor is imparted to this pork tenderloin meal with fresh sage, sun-dried tomatoes, prosciutto, and cream. It’s incredibly nice and easy! In the absence of prosciutto, chopped ham can be utilized.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- ¼ cup chopped prosciutto
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- ¼ cup chopped onion
- 1 ½ pounds pork tenderloin, cut into 1/2 inch strips
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 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 145 degrees F (63 degrees C) and sauce is thickened.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 10 g |
| Sodium | 390 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Used it for dinner party, as a “base recipe.” My modifications were: medallions (rather than strips), tons more prosciutto, garlic, chopped kale, oyster mushrooms, splash of sherry and finished with a knob of butter….delictable! We chose to serve it over parslied rice, along side brussel sprouts. It was beautiful! Thank you, to the moon and back, for sharing!
I really did some changes based on what I had, but I used turkey tenderloin, fresh tomato, mushroom and bacon instead of Prosciutto. No cream and doubled the broth and herbs. A dash of crushed red pepper and some garlic! This was delish! and I am now a fan of Turkey tenderloin…try it!
I made it as per the instructions. Needed vegetables or or a stronger sauce. Something to give it a wow factor. Would have complimented a glass of wine perfectly though.
Good flavor. I used a shallot instead of an onion and also added some minced garlic. Next time, I would double the sauce
Used 1 tablespoon of dried sage and parsley,instead of fresh. Use what I have rather then spend money on what really don’t have,plus won’t make too much of a difference.
My pork ended up overdone, but the sauce was one of the best I’ve ever made! I will make the sauce alone to put on pasta.
A real keeper. I have done it twice for guests and they RAVED!!
Absolutely love this! Made him homemade fettuccini and roasted asparagus. Leftovers with homemade Italian bread! Organic fresh herbs a must. A home run! Doubled the sauce otherwise followed the recipe!
This recipe is amazing. One of the best. The day I made it, I didn’t have prosciutto so I substituted with Serrano Ham. it’s drier and saltier so the end result was slightly too salty, but that was my bad (wouldn’t add additional salt next time, or just a pinch instead of three). I also substituted sun-dried tomatoes using tomato paste instead. Same measurement. Absolutely amazing, this has been added to the repertoire. I cooked with egg noddles and mixed all together on my plate. Insane.
This was very good. I read other reviews and I doubled the broth and heavy cream. I used dried parsley and sage. I also cooked the pork in the pan first because we like that grilled texture. We added spinach and mushrooms and served it with pasta. Very good
Very tasty I love the recipe only change I made was I doubled the sauce and thickened it with a bit of corn starch …. Very good Thanks for a recipe that is a nice change for pork tenderloin
I really liked it! I added some garlic and mushrooms and doubled the cream and chicken stock because I like a lot of sauce. I served it over egg noodles and it was delicious! I also followed the advice on other reviews and removed the pork while making the sauce. It’s pretty easy to make and I will definitely do it again!
Delicious!!! I added garlic and doubled the broth and cream because I like extra sauce. I added 1.5 TB flour to thicken. Served over pasta. My husband was thrilled with this meal!!!
This is so flavorful. The only thing I change is I add mushrooms to it!
My pork tenderloin always comes out like kindling and this didn’t. It was tender, with tons of flavor. Make this, you won’t be disappointed.
So good! I doubled the recipe (8 people) and the only other change I made was to add 5 cloves of garlic. I served it over rice and it was a big hit with my family. Will definitely be making it again soon, maybe with chicken instead of pork for variety.
This is a keeper. Made it exactly as the recipe called for. Really tasty. Served the leftovers over noodles the next night. It’s going in my meal rotation.
This was soooo good! I was kinda hesitant to make this, but my husband wanted to try it. He can’t have sun dried tomatoes so I roasted a red bell pepper…..the meal was a success! I will definitely make this again.
Not too much flavor. Pork stayed tender. Sauce was too watery.
Delicious and easy, this turned out fantastic.
Very tasty. Like others, we doubled the sauce and added sugar. We also substituted canned coconut milk for the cream. Loved it!