Italian Pork Tenderloin

4.7

(440)

351 Reviews

75 Photos

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Submitted by ANNACOYNE

Updated on August 11, 2022

close up view of Italian Pork Tenderloin in a pan

75

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

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 (per serving)

356	Calories
25g	Fat
3g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 356
% Daily Value *
Total Fat 25g	32%
Saturated Fat 10g	52%
Cholesterol 122mg	41%
Sodium 390mg	17%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 29g	58%
Vitamin C 7mg	8%
Calcium 39mg	3%
Iron 2mg	9%
Potassium 531mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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