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Title: Parmesan Pork Tenderloin
Categories: Pork, Cheese, Vegetables, Herbs
Yield: 2 servings

12 oz Pork tenderloin
6 tb Grated Parmesan cheese
1 sm Sweet onion; sliced,
- separated in rings
1 1/2 c Sliced fresh mushrooms
1 cl Garlic; minced
2 ts Butter; divided
2 ts Olive oil; divided
1/4 c Beef or pork broth
2 tb Port wine or additional
- broth
1/8 ts Salt; opt
1/8 ts (ea) dried basil, thyme and
- rosemary, crushed
ds Pepper
1/2 ts Cornstarch
3 tb Water

Cut pork in 1/2" slices; flatten to 1/8" thickness. Coat
with Parmesan cheese; set aside.

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

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

John Hansen, Marstons Mills, Massachusetts

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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