Monday, August 11, 2008

Pork Tenderloin with Prosciutto

I have been cooking a lot lately, so I'm a little bit behind on my posting. Hopefully I'll be able to catch up this week!

I made this meal for dinner one night last week, and my husband and I were both shocked by how absolutely delicious it was. This was seriously a restaurant quality meal, and I was surprised to find it in a cookbook geared for quick family suppers; it could have been in the pages of Gourmet and been right at home! The flavors worked so well together, and don't even get me started on that incredible sauce! I served this with broccoli, but next time (oh, and there will definitely be a next time!) I'll serve it with mashed potatoes, because mashed potatoes + the sauce on this pork would surely = HEAVEN. This is a meal you could entertain with very, very easily, and it took absolutely no time and very little effort to put together. I think chopping everything actually took longer than cooking everything! The prosciutto, the sun-dried tomatoes, the sage, the cream...it was the perfect marriage of flavors. It's seriously making my mouth water just thinking about it.


Pork Tenderloin with Prosciutto
Source: Betty Crocker One-Dish Family Favorites (pages 116-117)

1 1/2 pounds pork tenderloin
2 tablespoons olive oil
1/4 cup chopped imported prosciutto
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh parsley
2 tablespoons chopped sun-dried tomatoes in oil
1 small onion, chopped (1/4 cup) (I used red onion)
1/2 cup dry white wine
1/2 cup heavy whipping cream
1/2 teaspoon pepper
1/4 teaspoon salt

1. Cut pork diagonally across grain into 1/2 inch slices. Heat oil in 12-inch skillet over medium-high heat. Cook prosciutto, sage, parsley, tomatoes and onion in oil about 5 minutes, stirring frequently, until onion is tender.

2. Add pork to skillet. Cook about 10 minutes, turning pork occasionally, until pork is light brown. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until pork is no longer pink in center and sauce is thickened.




4 comments:

Mrs. Ca said...

Procuitto is one of my favorite foods in the whole world. I have a really good recipe for a quick pasta dish that uses proscuitto that I could send you if you're interested. It's one of my husband's favorite meals.

He also loves pork tenderloin, so I may have to try this one out on him.

Cara said...

I've got some pork in my freezer that I was planning on cooking sometime this week. This recipe looks yummy! Don't you just love it when you find a new dish that is just amazing? I know I do!

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Kevin said...

This sounds like a tasty way to do pork tenderloin!