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