How To Make Italian Pork Tenderloin

 in Demos

This dish put the tender in tenderloin. The pork tenderloin is one of our absolute favorite cuts of meat. It’s inexpensive, versatile and absorbs flavor and marinades better than almost anything else. That’s why we’re so excited about this Italian pork tenderloin. Highlighting the gorgeous flavors of Italian cuisine, this one has oodles of excellence with every tender, juicy bite complete with a wine reduction sauce accented with sun dried tomatoes, fresh parsley and aromatic sage . This is a recipe you’re going to love. We guarantee it!

Watch along with our online culinary school chef as he shows you how to prepare and make this Italian pork tenderloin. Don’t let the recipe list fool you. This dish is perfect for any weeknight dinner where you want to wow.

Italian Style Pork Tenderloin

11/2 lb pork tenderloin, cut into medallions
2 tbsp olive oil
¼ cup chopped prosciutto
2 tbsp fresh sage chopped
2 tbsp fresh parsley chopped
3 tbsp white wine
¼ cup chopped onion
2 tbsp chopped Sun-dried tomatoes
½ cup chicken broth
½ cup heavy cream
Salt & pepper to taste

1. Heat the oil in a skillet over medium heat. Seasoned pork medallions with salt and pepper. Sear the pork medallions until golden brown on both sides, remove from pan; and transfer to a plate.
2. Sautée prosciutto, onion, sage, parsley and sun-dried tomatoes for 4 minutes or until onion is tender. Deglaze with the white wine.
3. Stir the broth and heavy cream into the skillet and season with salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Return the pork medallions to the skillet and cook for 5 minutes until the pork reaches a minimum temperature of 145 F and the sauce is thickened.

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