Italian Pork Tenderloin

Tonight, we had pork tenderloin in a sort-of cream sauce over brown rice. I have to say that my “thing,” if I even have one, is preparing stuff from scratch, in a short amount of time. And, unlike that annoying Rachael Ray whose face is plastered all over every damn box in the grocery store, my dinners actually DO take 30 minutes or less, mostly. 😉

Here is one of our favorite dinners. I got the idea from a recipe I saw posted on allrecipes and have modified it to our liking. It’s easy and quick, but it looks fairly elegant and like it took a lot more time.  This dish is a little salty, a little creamy, a little herb-y. All good things if you ask me.

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Italian Pork Tenderloin

Serves 4

2 Tbsp. olive oil
1 (1 lb) lb. pork tenderloin, sliced into 1″ medallions
1/3 cup chopped onion
1 cup fresh sliced mushrooms (optional)
2 tsp. chopped fresh sage (or 1/2 tsp. dried)
2 Tbsp. chopped fresh parsley
1/4 cup sundried tomatoes, chopped
2 oz. proscuitto, diced
4 cloves garlic, minced
1 Tbsp. flour
2/3 cup chicken broth
2/3 cup heavy cream or half and half
salt and freshly ground pepper to taste
toasted pine nuts for topping (optional)

Heat the oil in a skillet over medium heat. Add the pork tenderloin and brown, about 2 minutes per side, but do not cook through completely. Remove from the pan. Stir in the prosciutto and cook until crisp; remove from pan.

To the skillet, add the onions and saute for 1-2 minutes. Add mushrooms, sage and parsley, and saute an additional 3 minutes. Stir in the garlic and sundried tomatoes and saute 1 minute. Stir in the flour and cook about a minute.

Stir the broth and cream into the skillet and season to taste. Bring to a simmer, cook for 2 minutes until thickened. Add the pork back into the skillet and simmer until pork is cooked through, about 2 minutes longer.  Add the prosciutto in before serving, and top with pine nuts if desired.

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