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 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.


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!

sue said...


Kevin said...

This sounds like a tasty way to do pork tenderloin!