The last of the pork tenderloin has been used. It was delicious and I don’t regret buying 7 trays of it and freezing them one bit, even though I had never cooked pork tenderloin previously. Sometimes you just have to take an opportunity when it presents itself and trust that you will make something good out of it.
This was the last of it and I wanted to make it count. This was a super tasty meal that I will make again should the opportunity present itself in the form of more tenderloin on sale. I might even try it substituting chicken, it should still hold up well.
Italian Pork Tenderloin
2 tablespoons olive oil
1/4 cup chopped bacon
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup chopped onion
750g pork tenderloin, cut into strips
1/2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Heat the oil in a skillet over medium-high heat.
Saute the bacon, sage, 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 sauce is thickened.