Pork Tenderloin with Prosciutto

 Ingredients:

• 1 ½ lbs. pork tenderloin
• 2 T. olive oil
• ¼ c. Prosciutto, chopped
• 2 T. fresh sage leaves, chopped
• 2 T. fresh parsley, chopped
• 4 T. sun dried tomatoes in oil, chopped
• 1 small onion chopped (about ¼ cup)
• 4 oz. sliced fresh mushrooms
• ½ c. dry white wine or chicken broth
• ½ c. half and half
• ½ tsp. pepper
• ¼ tsp. salt

Directions:

1. Cut pork diagonally across grain into ½ inch thick slices.
2. Heat oil in 12-inch skillet over medium high heat.  Cook Prosciutto, sage, parsley, tomatoes, onion, and mushrooms in oil for about 5 minutes, stirring frequently until onion is tender.
3. Add pork to skillet.  Cook about 10 minutes, turning pork occasionally, until pork is brown.
4. Stir in remaining ingredients.  Heat to boiling.
5. Reduce heat. Simmer uncovered about 20 minutes stirring occasionally, until pork is no longer pink in the center and sauce has thickened.