Parmesan Pork Tenderloin

Serves 0

From Mom

ingredients

1 pork tenderloin (3/4 lbs.)
6 T. grated parmesan cheese
1 small sweet onion, sliced and separated into rings
1 1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 t. butter, divided
2 t. olive oil, divided
1/4 cup reduced-sodium beef broth
2 T. port wine
1/8 t. salt
1/8 t. each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 t. cornstarch
3 T. water

directions

Cut pork into 1/2 inch slices. Flatten to 1/8-inch thickness. Coat with parmesan cheese. Set aside. In large skillet, sauté onion, mushrooms, garlic in 1 t. butter and 1 t. oil until tender. Remove and keep warm. In same skillet, cook pork in remaining butter and oil in batches over medium heat for 2 minutes on each side until juices run clear. Remove and keep warm. Add broth to pan, scraping to loosen browned bits. Stir in wine and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. In a small bowl, combine cornstarch and water until smooth and stir into pan juices. Bring to boil. Cook and stir for 2 minutes until thickened. Serve with pork and onion mixture.

Source: Colleen