Italian pork fillet

    Italian pork fillet

    (213)
    23saves
    50min


    179 people made this

    About this recipe: Pork fillet is richly flavoured with a combination of fresh sage, sun-dried tomatoes, prosciutto and cream. Absolutely delicious and very simple! Use a different variety of Italian cured ham if prosciutto is unavailable.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 4 tablespoons chopped prosciutto
    • 2 tablespoons chopped fresh sage
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped oil-packed sun-dried tomatoes
    • 4 tablespoons chopped onion
    • 675g pork fillet, cut into 1cm strips
    • 125ml chicken stock
    • 120ml double cream
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a frying pan 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 frying pan, and brown about 10 minutes, turning once.
    2. Stir the stock and double cream into the frying pan, and season with salt and pepper. Bring to the boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 70 degrees C and sauce is thickened.
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    Reviews & ratings
    Average global rating:
    (213)

    Reviews in English (213)

    by
    80

    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 US | Canada)

    by
    63

    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 US | Canada)

    by
    39

    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 US | Canada)

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