Yum tonight’s dinner was AMAZING! We made an Italian style pork tenderloin (back to my roots).
It was super easy to make and turned out great. One of the best things about this meal was the pork. Good pork should be a nice dark red color more like beef when it is raw. And it should be cooked to 145 degrees Fahrenheit for a medium-rare cut. When it is done it should have a nice pink center. The pictures below give some good examples of what a good, well marbled, cut of pork should look like before and after it is cooked.
Hope you enjoy!
- 2 tablespoons olive oil
- 1/4 cup chopped prosciutto
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 1/4 cup chopped onion
- 1 1/2 pounds pork tenderloin, cut into 3 oz pieces (about the size of a deck of cards)… I went with Compart Family Farms tenderloin
- 1/2 cup chicken broth
- 1/4 -1/2 cup red wine (to taste)
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, and onion 5 minutes, until onion is tender.
- Place the pork pieces into the skillet, and brown about 10 minutes, turning once.
- Stir the broth, wine, and heavy cream into the skillet, and season with 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 and sauce is reduced.