Creamy Pork Loin

    Creamy Pork Loin

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    Fresh sage, sun-dried tomatoes, prosciutto and cream give this pork loin dish its rich flavour. Diced ham can be used if prosciutto is unavailable.

    Serves: 4 

    • 2 tablespoons olive oil
    • 1/4 cup diced prosciutto
    • 2 tablespoons diced fresh sage
    • 2 tablespoons diced fresh parsley
    • 2 tablespoons diced oil-packed sun-dried tomatoes
    • 1 onion, diced
    • 750g pork loin, cut into 1cm strips
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup (125ml) thickened cream
    • 1 pinch teaspoon salt, to taste
    • 1 pinch ground black pepper

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. 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.
    2. 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.

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