Creamy Pork Loin

    50 minutes

    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.

    187 people made this

    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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    Reviews and Ratings
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    Reviews in English (267)


    This recipe is just yummy...I did make two changes, though. First of all I added garlic to the mix, because I love it and I only cooked the pork for the inital 10 minutes. I then removed it while I cooked down the cream and broth mixture. Once the sauce had cooked down, I put the pork back in to heat it up. This is a terrific recipe and I really appreciate having found it!  -  14 Mar 2005  (Review from Allrecipes USA and Canada)


    This was spectacular - We made the 4 servings for the two of us and didn't stop until it was all gone. Based on the reviews and what I had on hand, I made several changes. First, I used 1/2 tsp each dried sage and parsley in place of fresh. I added 1 clove minced garlic, 1/2 tsp oregano and 1/2 tsp basil, all of which I associate with good Italian recipes. I also added an extra tablespoon sun-dried tomatoes. I substituted fat-free half and half for heavy cream and used 1 cup along with 1 cup chicken broth. I also added 2 tablespoons flour mixed with water to thicken the sauce. The entire mixture was spooned over penne pasta at the table. This can be made from uncooked pork tenderloin as the recipe calls for or from left-over tenderloin grilled using a marinade. If using the left-over, add pork strips at the same time as called for, but remove prior to adding the broth and cream. Keep warm, then add back to the sauce after thickened. This is very easy to make and is a real gourmet treat. Thank you so much Anna and reviewers! Update: Fresh seasonings make ALL the difference. I use FRESH sage, parsley, basil and oregano. We make it so much we started an herb garden almost entirely for this recipe. They are in 12" pots and come in the house during the winter. Fantastic!  -  07 Jun 2006  (Review from Allrecipes USA and Canada)


    Even better when 1-2 T. sugar are added and double the broth & cream then serve over pasta...yummmm  -  15 May 2004  (Review from Allrecipes USA and Canada)