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Italian Pork Tenderloin

  • Yield: 6 servings 1x


  • 2 tbs olive oil
  • 1/4 cup prosciutto (chopped Can substitute ham)
  • 2 tbs fresh sage (chopped)
  • 2 tbs fresh parsley (chopped)
  • 2 tbs oil-packed sun-dried tomatoes (chopped)
  • 1/4 cup onion (chopped)
  • 1 1/2 lbs pork tenderloin (cut into 1/2 inch strips)
  • 1/2 cup broth (chicken or veggie)
  • 1/2 cup heavy cream
  • 1/4 tsp salt
  • 1/2 tsp black pepper (ground)
  • 1/4 cup peas
  • 1 tbs parmesan cheese (shaved GARNISH)


  1. Heat the oil in a skillet over medium-high heat.
  2. Sauté the prosciutto, sage, parsley, sun-dried tomatoes, and onion for 3 minutes, until the onion is tender.
  3. Mix the pork strips into the skillet and brown for about 10 minutes, turning once.
  4. Stir the broth and heavy cream into the skillet and season with salt and pepper.
  5. Bring to a boil.
  6. Reduce the heat to low and simmer 20 minutes, stirring occasionally, until the pork reaches a minimum temperature of 145 degrees F, and the sauce is thickened.
  7. Add the peas and cook until the peas are warmed through.
  8. Top with parmesan when serving.
  9. Serve over egg noodles


Source: Coyne

  • Category: Main Dish
  • Cuisine: Italian


  • Calories: 271
  • Fat: 13.32 g
  • Carbohydrates: 2.4 g
  • Protein: 34.07 g
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