Italian Pork Tenderloin

1. Preheat oven at 175 °C.
2. Heat olive oil in a medium saucepan at medium heat.
3. Add tomatoes, onion, and garlic and cook for 10 minutes until the onion pieces turn translucent.
4. Stir heavy cream and chicken stock and season with salt and black pepper. Bring to a boil.
5. Add breadcrumbs, basil, rosemary, parsley, cloves, fennel seeds, and sage to the saucepan. Stir well and cook for another 5 minutes.
6. Remove the saucepan from the stove.
7. Add olive oil to another skillet and cook pork tenderloin and prosciutto until they turn brown. Reduce the heat after 3 to 4 minutes.
8. Line a baking sheet with parchment paper.
9. Transfer cooked pork to the baking sheet and apply the prepared sauce.
10. Sprinkle grated Parmesan cheese, red chili flakes, and the remaining Italian seasoning.
11. Bake for half an hour.
12. Slice the baked pork tenderloin into half-inch pieces.
13. Serve and enjoy!

Trivia

• The history of onion dates back to 7,000 years ago.
• Ancient Egyptians used to worship onion plants.
• Ancient Greek and Roman soldiers and athletes used to eat onion as a source of power.
• During the Middle Age, onions were accepted as a form of currency.
• The largest onion was produced by a British farmer, Peter Glazebrook, in 2011.

Onion consumption is extremely harmful for a dog, since it leads to anemia and breathlessness.