Ingredients

• 2 tablespoons olive oil
• 0.25 cups chopped prosciutto
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 0.25 cups chopped onion
• 1.5 pounds pork tenderloin , cut into 1/2 inch strips
• 0.5 cups chicken broth
• 0.5 cups heavy cream
• 0.25 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 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. 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.

Nutrition per serving