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
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.
  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.

Jul 20, 2024