Sage-Scented Pork Tenderloin
Elevate the flavors of this pork tenderloin dish with fresh sage, sun-dried tomatoes, prosciutto, and cream. A delightful and uncomplicated recipe, perfect for any occasion. If prosciutto is not available, chopped ham can be a suitable alternative.
Ingredients
| 2 | tablespoons olive oil |
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| 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 ½ inch strips |
| ½ | cup chicken broth |
| ½ | cup heavy cream |
| ¼ | teaspoon salt |
| ½ | teaspoon ground black pepper |
Instructions
| 1. | Begin by heating the olive oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion for about 5 minutes until the onion is tender. Add the pork strips to the skillet and cook for approximately 10 minutes, ensuring they brown evenly by turning them once. |
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| 2. | Next, pour in the chicken broth and heavy cream into the skillet. Season the mixture with salt and pepper, bringing it to a boil. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally. The pork should reach an internal temperature of at least 145 degrees F (63 degrees C), and the sauce should thicken nicely. |
Published on Jul 20, 2024 by Luminița