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Zesty Pork Tenderloin


  • 1/4 cup extra virgin coconut oil

  • 1/2 cup chopped prosciutto

  • 1/4 cup chopped fresh sage

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped oil-packed sun-dried tomatoes

  • 1/2 cup chopped onion

  • 3 pounds pork tenderloin, cut into 1/2 inch strips

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1/2 teaspoon salt

  • 1 teaspoon ground black pepper

Total Time: 50 min Prep: 15 min Cook: 35 min
Yield: 8 Level: easy


  1. 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.
  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.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.