Italian Pork Tenderloin Recipe

Ingredients <br>- 2 tablespoons olive oil <br>- ¼ cup chopped prosciutto <br>- 2 tablespoons chopped fresh sage <br>- 2 tablespoons chopped fresh parsley <br>- 2 tablespoons chopped oil-packed sun-dried tomatoes <br>- ¼ cup chopped onion <br>- 1 ½ pounds pork tenderloin, cut into 1/2 inch strips <br>- ½ cup chicken broth <br>- ½ cup heavy cream <br>- ¼ teaspoon salt <br>- ½ teaspoon ground black pepper <br><p></p>Directions <br>step 1: 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. <br>step 2: 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. <br>

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

Directions
step 1: 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.
step 2: 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.

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