I love all of the rich flavors in this recipe! It doesn't take that much time to make, so it's perfect for a busy weeknight. I like to pair this with a Cacio e Pepe or simple aglio e olio pasta because the sauce from the pork loin can be drizzled over to bring the whole dish together. Yes, it's heavy, but oh so good!
I tend to add more prosciutto and herbs than what the recipe calls, so feel free to adjust it according to your taste.
Ingredients:
2 tbs olive oil
1/4 cup chopped prosciutto
2 tbs fresh sage, chopped
2 tbs fresh parsley, chopped
2 tbs sun-dried tomatoes, chopped (oil-packed or dried is fine)
1/4 cup onion, chopped
1 1.2 lb pork tenderloin, cut into 1/2 inch rings
1/2 cup chicken broth
1/2 cup heavy cream
salt and pepper to taste
Directions:
Heat oil in a large skillet over medium-high heat and then add prosciutto, sage, parsley, sun-dried tomatoes, and onion. Saute until onion becomes soft, about 5 minutes. Add in the pork strips and brown each side flipping once, about 10-12 minutes. Stir in broth and cream into the skillet, season with salt and pepper, and bring to a boil. Reduce heat to low cover and simmer for 20 minutes, stirring occasionally, or until pork is cooked through and sauce has thickened.
Recipe from Allrecipes