Ingredients
- tablespoons olive oil
- /4 cup chopped prosciutto
- tablespoons chopped fresh sage
- tablespoons chopped fresh parsley
- tablespoons chopped oil-packed sun-dried tomatoes
- /4 cup chopped onion
- /2 pounds pork tenderloin, cut into 1/2 inch strips
- /2 cup chicken broth
- /2 cup heavy cream
- /4 teaspoon salt
- /2 teaspoon ground black pepper
Instructions
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Step 1
Start by heating olive oil in a large skillet over medium-high heat. Toss in the prosciutto, fresh sage, parsley, sun-dried tomatoes, and onion. Sauté for about 5 minutes until the onion softens and becomes fragrant. Next, push the mixture aside and add the pork strips. Brown them for roughly 10 minutes, turning once to get color on both sides. Pour in the chicken broth and heavy cream, then season with salt and pepper. Bring the whole skillet to a boil, then reduce the heat to low and let it simmer gently. I usually give it a stir every few minutes to prevent sticking. After about 20 minutes, the pork should reach 160°F and the sauce will thicken into a velvety coating. Serve it straight from the pan with your favorite keto side.
Chef's Tip
I always let the pork come to room temperature before cooking — it ensures even browning and tenderness. And don’t skip patting it dry; moisture is the enemy of a good sear.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth to keep the sauce creamy.
Variation Tips
For a lighter touch, swap heavy cream with coconut cream and add spinach until wilted. Serve over cauliflower rice or with roasted asparagus for a complete keto meal.