ITALIAN PORK TENDERLOIN
Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
Provided by ANNACOYNE
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet 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 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 pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g
STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE
Stuffed pork tenderloin, so juicy and tender! This has a wonderful flavor, all blending together to make the perfect stuffed tenderloin. It will look like you have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad.
Provided by Jb Tyler
Categories Pork
Time 1h35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.
PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM
Make and share this Penne with prosciutto, sun dried tomatoes & cream recipe from Food.com.
Provided by Vicki in AZ
Categories < 30 Mins
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook onions until soft.
- Add proscuitto and cook until begins to brown.
- Add tomatoes and cream and cook until reduced by about half.
- Check seasonings.
- Prosciutto can be very salty.
- Serve over cooked pasta and top with grated cheese.
- Very easy and quick!
KARIN'S ITALIAN SANDWICH - PROSCIUTTO SUN DRIED TOMATO PROVOLONE
A sandwich designed for my wife, Karin. It is a bit expensive, but it is just wonderful. I recommend it on an Italian-style roll while my wife uses sliced stone ground whole wheat bread. It is a tasty sandwich with a nice glass of wine.
Provided by Lloyd-Fred
Categories Lunch/Snacks
Time 15m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
- If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
- If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
- Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
- Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
- Cut one slice of prosciutto in half and place one half at each end of the roll.
- If desired, you can double the amount of prosciutto.
- Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
- Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.
Nutrition Facts : Calories 325.3, Fat 17, SaturatedFat 10.1, Cholesterol 39.1, Sodium 896.3, Carbohydrate 24.8, Fiber 2.2, Sugar 3.5, Protein 18.9
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