If you have kids you know the end of summer is a major downshift. School and routines are here to stay and my empty refrigerator can no longer remain empty. I try (operative word) to have a decent dinner for my family most nights but with sports and activities it’s always a challenge.
Here is one of my go-to dinners everyone enjoys. Pork Tenderloin with Prosciutto. I love the flavors of sage and sun-dried tomatoes with sweet tasting cured prosciutto. You can serve this with Penne pasta or a loaf of bread for dipping. Peas are a perfect side dish. It’s relatively easy to make and can be served family style.
There you are…only 179 more dinners to go.
Pork Tenderloin With Proscuitto
Scale
Ingredients
- 1 ½ pounds pork tenderloin
- 2 tbls. olive oil
- 1/4 cup chopped prosciutto
- 2 tbls. chopped fresh sage
- 2 tbls. chopped parsley
- 1/4 cup chopped sun-dried tomatoes in oil
- 1 onion, diced
- 1 cup white wine
- 1 cup half-n-half
- salt and pepper to taste
Instructions
- Cut pork into ½ inch slices. Heat oil in skillet over med-high heat.
- Cook prosciutto, sage, parsley, tomatoes and onion in oil about 5 minutes or until onion is tender.
- Add pork to skillet. Cook about 10 minutes until pork is light brown . Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes until pork is cooked through and sauce is thickened.
- Serve family style with a crusty loaf of bread or your favorite noodles.
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