2 tablespoons olive oil
1/4 cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
1/4 cup chopped onion
2 tablespoons chopped oil-packed sun-dried tomatoes
1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
1/2 cup of chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1. Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onions are tender. Mix the pork strips in the skillet, and brown, about 10 minutes, turning once.
2. 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.