Heat the oil in a frypan over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes and onion 5 minutes until onion is tender. Mix the pork strips into the frypan and brown about 10 minutes, turning once.
Stir the stock and cream into the frypan and season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 20 minutes stirring occasionally until pork is cooked and sauce is thickened.