Italian Pork Tenderloin

Name: Italian Pork Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters chicken broth; 2 Tbsps chopped fresh parsley; 2 Tbsps chopped fresh sage; 1 teaspoons ground black pepper; 118 milliliters heavy cream; 2 Tbsps chopped oil-packed sun-dried tomatoes; 2 Tbsps olive oil; 59 milliliters chopped onion; 680 grams pork tenderloin, cut into 1/2 inch strips; 59 milliliters chopped prosciutto; 0 teaspoons salt

You can never have too many Mediterranean recipes, so give Italian Pork Tenderloin a try. For $2.05 per serving, you get a main course that serves 4. One portion of this dish contains roughly 37g of protein, 25g of fat, and a total of 396 calories. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up ground pepper, heavy cream, sage, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Heat the oil in a skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender.

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Sun Dried Tomatoes

Prosciutto

Parsley

Onion

Sage

Mix the pork strips into the skillet, and brown about 10 minutes, turning once.

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Pork

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Frying Pan

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.

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Salt And Pepper

Heavy Cream

Broth

Sauce

Pork

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Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

chicken broth 2Tbsps

chopped fresh parsley 2Tbsps

chopped fresh sage 1teaspoons

ground black pepper 118milliliters

heavy cream 2Tbsps

chopped oil-packed sun-dried tomatoes 2Tbsps

olive oil 59milliliters

chopped onion 680grams

pork tenderloin, cut into 1/2 inch strips 59milliliters

chopped prosciutto 0teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Rutini Coleccion Cabernet-Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.