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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Filetti di Maiale con Gnocchi
Pork Tenderloin with Fried Gnocchi
(Filetti di Maiale con Gnocchi)
1 and 1/2 lbs of pork tenderloin, cut into half inch slices
3 tbs of sun-dried tomatoes packed in olive oil, chopped
1 shallots, sliced
3 cloves of garlic, chopped
1 small red onions, sliced
1/4 cup of prosciutto, chopped
3 tbs of extra virgin olive oil
2 tbs of fresh basil, chopped
1/4 cup of fresh parsley, chopped
1/2 cup of chicken broth
1/2 cup of heavy whipping cream
1 lb of fresh or packaged gnocchi
2 tbs of butter
1/2 cup of freshly grated parmesan cheese
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
Before slicing the pork remove the silver colored skin from the pork (the tough thin piece of fat that runs along the top of the pork).

In a large frying pan saute the prosciutto, shallots, onions, sun-dried tomatoes and garlic in olive oil for 2 minutes.
Add the sliced pork and saute for 5 minutes more.

Season with salt and pepper

Stir in the chicken broth and cream and cook until bubbly.

Sprinkle in the chopped basil and parsley and cook for 2 more minutes.

In a large frying pan saute the gnocchi in butter and 1 tbs of olive oil until lightly browned and a slightly crispy on the outside.

Toss the gnocchi with the parmesan cheese.

Plate the pork tenderloin with the side of fried gnocchi or spoon the pork over the top of the gnocchi. Serves 4-6 people.
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