Italian Pork Tenderloin

Italian Pork Tenderloin

148
ANNACOYNE 0

"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."
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Ingredients

50 m servings 358 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.
  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.

Reviews

148
  1. 181 Ratings

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Most helpful positive review

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 wh...

Most helpful critical review

Lots of prep work for a dish that was okay, but not stand out memorable. Even though I'm Italian and grew up with the stuff, I never did like prosciutto so I used bacon instead. Used shallots ...

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 wh...

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...

Even better when 1-2 T. sugar are added and double the broth & cream then serve over pasta...yummmm

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 chan...

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 flav...

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 an...

Lots of prep work for a dish that was okay, but not stand out memorable. Even though I'm Italian and grew up with the stuff, I never did like prosciutto so I used bacon instead. Used shallots ...

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 tast...

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...