Friday, September 25, 2009

Italian Pork Tenderloin

I'm on an italian food kick. Maybe it's because I have to use up all the ingredients I bought for last night's pasta with sun-dried tomato and fennel sauce. But tonight, I added pork chops to the mix and made a simple and delicious meal of italian pork tenderloin with garlic mashed potatoes. The only change I made to the recipe below is to throw in mushrooms and garlic to the sauce while it simmered. I will definitely be making this again soon...

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
1/4 cup chopped onion
1 1/2 pounds pork tenderloin, cut into 1/2 inch
1/2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
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 160 degrees F (70 degrees C) and sauce is thickened.

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