Categories: Pork

Ingredients

• 1 pork tenderloin
• 6 tbsp grated Parmesan
• 1 small sweet onion, sliced and separated into rings
• 1 1/2 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 2 tsp butter, divided
• 2 tsp olive oil, divided
• 1/4 cup beef broth
• 2 tbsp port wine
• 1/8 tsp salt
• 1/8 tsp each dried basil, thyme and rosemary, crushed
• Dash pepper
• 1/2 tsp cornstarch
• 3 tbsp water

Directions

1. Cut pork into 1/2-inch slices; flatten to 1/8 inch thickness. Coat with Parmesan; set aside.

2. In a large skillet, saute the onion, mushrooms and garlic in 1 tsp butter and 1 tsp oil until tender; remove and keep warm. In the same skillet, cook pork in remaining 1 tsp butter and 1 tsp oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.

3. Add broth to the pan, scraping to loosen browned bits. Stir in wine; add seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with the pork and the onion mixture.

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