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Italian Pork Tenderloin
SUBMITTED BY:
ANNACOYNE
PHOTO BY:
Always Cooking Up Something
"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."
RECIPE RATING:
Read Reviews
(92)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1/4 cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup chopped onion
1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
1/2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
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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 160 degrees F (70 degrees C) and sauce is thickened.
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REVIEWS
Reviewed on Mar. 14, 2005 by LIBBYHAB
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LIBBYHAB
Mar. 14, 2005
This recipe is just yummy...I did make two changes, though. First of all I added garlic to the mix, because I love it and I only cooked the pork for the inital 10 minutes. I then removed it while I cooked down the cream and broth mixture. Once the sauce had cooked down, I put the pork back in to heat it up. This is a terrific recipe and I really appreciate having found it!
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12 users found this review helpful
This recipe is just yummy...I did make two changes, though. First of all I added garlic to...
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Reviewed on Oct. 28, 2004 by
JDVMD
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JDVMD
Oct. 28, 2004
Absolutely fantastic! Simple to prepare and it looked beautiful. I served with mashed potatoes instead of pasta. Also, poured a Covey Run Cabernet Sauvignon ($8 a bottle). Terrific match of flavors. The only tweaking I did was to use dried sage because I couldn't find any fresh and added a bit of fresh minced garlic. You cannot have Italian cooking without garlic. I may have added a bit more heavy cream and chicken broth because I didn't measure. This was wonderful and I cannot wait to make it again. This is in my top five of all time great Allrecipes contributions.
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8 users found this review helpful
Absolutely fantastic! Simple to prepare and it looked beautiful. I served with mashed potatoes...
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Reviewed on May 15, 2004 by
STEPH
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STEPH
May 15, 2004
Even better when 1-2 T. sugar are added and double the broth & cream then serve over pasta...yummmm
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8 users found this review helpful
Even better when 1-2 T. sugar are added and double the broth & cream then serve over...
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Reviewed on Jul. 15, 2005 by
EILISH40
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EILISH40
Jul. 15, 2005
Made this for my husband and I and it is certainly a keeper. I did brown the tenderloin first, removed it and made the sauce separately. Added the tenderloin at the end and allowed it to heat thru. Pork remained juicy and tender amd it certainly is a perfect company dish. Served it with coucous cooked in orange juice. Thanks.
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7 users found this review helpful
Made this for my husband and I and it is certainly a keeper. I did brown the tenderloin...
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Reviewed on Jul. 6, 2006 by Elly
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Elly
Jul. 6, 2006
I am not a huge fan of pork, but my husband loves it so I thought I'd give this a try. I have made this a few times now, and it has quickly become one of our favorite meals. I do make a few changes. I sautee mushrooms and minced garlic along with the onions, herbs, and prosciutto. The first time I made this the tomatoes got a little too done for me, so now I throw them in with the pork instead of with the above ingredients. To make the recipe a little healthier, I use fat free half and half in place of the cream, and it's still great. When I have spinach on hand, I throw that in as well. Typically I omit the salt since there is already enough salt from the pork/prosciutto/broth. We eat this over brown rice. This is a simple dish to make that looks much more difficult and is great for company.
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6 users found this review helpful
I am not a huge fan of pork, but my husband loves it so I thought I'd give this a try. I have...
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Reviewed on Jun. 7, 2006 by RISINGMARKET04
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RISINGMARKET04
Jun. 7, 2006
This was spectacular - We made the 4 servings for the two of us and didn't stop until it was all gone. Based on the reviews and what I had on hand, I made several changes. First, I used 1/2 tsp each dried sage and parsley in place of fresh. I added 1 clove minced garlic, 1/2 tsp oregano and 1/2 tsp basil, all of which I associate with good Italian recipes. I also added an extra tablespoon sun-dried tomatoes. I substituted fat-free half and half for heavy cream and used 1 cup along with 1 cup chicken broth. I also added 2 tablespoons flour mixed with water to thicken the sauce. The entire mixture was spooned over penne pasta at the table. This can be made from uncooked pork tenderloin as the recipe calls for or from left-over tenderloin grilled using a marinade. If using the left-over, add pork strips at the same time as called for, but remove prior to adding the broth and cream. Keep warm, then add back to the sauce after thickened. This is very easy to make and is a real gourmet treat. Thank you so much Anna and reviewers!
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6 users found this review helpful
This was spectacular - We made the 4 servings for the two of us and didn't stop until it was...
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Reviewed on Oct. 8, 2005 by
LAURA82
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LAURA82
Oct. 8, 2005
Very good. A few notes: I added garlic, and just before serving (over penne pasta) I added about 1/4 cup grated parm. The sauce did not thicken even after 20 minutes...but it was still very tasty. Next time I probubly wont use the sage.
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6 users found this review helpful
Very good. A few notes: I added garlic, and just before serving (over penne pasta) I added...
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Reviewed on Sep. 12, 2006 by
BDKE
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BDKE
Sep. 12, 2006
This was a very tasty recipe for pork tenderloin. I did make changes as suggested by other reviewers. I pan-seared the pork first which I cut into 1 inch thick medallions rather than strips and then removed them. I didn't have fresh herbs so used 1/2 tsp. each of oregano, sage and basil and added garlic & mushrooms to the rest of the suggested ingredients. I deglazed the pan with about a 1/4 c. of wine and let some of it boil off. For extra sauce, I used 1 cup cream and 1 cup chicken broth mixed with 2 tbsp. flour to thicken it. Once thickened, I added the pork to re-heat and cook through. Served over mashed potatoes with steamed broccoli and my family just loved it!
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5 users found this review helpful
This was a very tasty recipe for pork tenderloin. I did make changes as suggested by other...
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Reviewed on Apr. 28, 2006 by
Missy S
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Missy S
Apr. 28, 2006
This was excellent - the entire family enjoyed it. I added some chopped garlic, and doubled the broth and heavy cream. After it was finished, I poured some cooked penne pasta in the pan. Next time I will probably add some flour or cornstarch to the pan before the liquids so the sauce will be thicker, but otherwise it was superb!
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4 users found this review helpful
This was excellent - the entire family enjoyed it. I added some chopped garlic, and doubled...
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Reviewed on Mar. 24, 2006 by CHICRIDER
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CHICRIDER
Mar. 24, 2006
My husband was thrilled with this dish. . asked me to make a double batch and freeze individual portions to take to work. I thought it was very nice. I think i'd amp up the herbs a bit more.
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