Ingredients
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2 tablespoons olive oil
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1/4 cup chopped prosciutto
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2 tablespoons chopped fresh parsley
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1/4 cup chopped onion
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2 -3 garlic cloves, minced
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1 1/2 lbs pork tenderloin, cut into 1/2 inch strips
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1/2 cup chicken broth
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1/2 cup heavy cream
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1/4 teaspoon salt
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1/2 teaspoon ground black pepper
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2 tablespoons chopped sun-dried tomatoes packed in oil
Instructions
- Heat the oil in a skillet over medium-high heat.
- Saute the prosciutto, parsley, sun-dried tomatoes, onion and garlic 5 minutes, until onion is tender.
- Mix the pork strips into the skillet and brown about 10 minutes, turning once.
- 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 and sauce is thickened.
- For thicker sauce, mix a little flour with a little water and stir into sauce.