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Back To School Dinner—-Pork Tenderloin With Proscuitto

September 1, 2013 by Tonja Leave a Comment

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.

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Pork Tenderloin With Proscuitto

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  • Author: Tonja Engen
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Ingredients

Scale
  • 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

  1. Cut pork into ½ inch slices. Heat oil in skillet over med-high heat.
  2. Cook prosciutto, sage, parsley, tomatoes and onion in oil about 5 minutes or until onion is tender.
  3. 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.
  4. Serve family style with a crusty loaf of bread or your favorite noodles.

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Filed Under: Main Dishes Tagged With: Main Dish, pork, Proscuitto

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