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!
Update: Fresh seasonings make ALL the difference. I use FRESH sage, parsley, basil and oregano. We make it so much we started an herb garden almost entirely for this recipe. They are in 12" pots and come in the house during the winter. Fantastic!
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