Italian Pork Tenderloin

2 tablespoons olive oil

1/4 cup chopped prosciutto

2 tablespoons chopped fresh parsley

2 tablespoons chopped sun-dried tomatoes

1/4 cup chopped onion

1 1/2 pounds pork tenderloin, cut into 1/2 inch strips

1/2 cup chicken broth

1/2 cup Crema

1/4 teaspoon salt

you can cut down on crema our use half crema and half non fat yogurt

Heat the oil in a skillet over medium-high heat. Saute the prosciutto, parsley, sun-dried tomatoes, and onion 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 145 degrees F (63 degrees C) and sauce is thickened.


Serving Size: serves 4

Number of Servings: 1

Recipe submitted by SparkPeople user JPIEJPIE.