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Ingredients

• 2 tablespoons port wine or additional beef broth
• 2 teaspoons butter, divided
• 1/2 teaspoon cornstarch
• 1/8 teaspoon each dried basil, thyme and rosemary, crushed
• 1-1/2 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 1/4 cup reduced-sodium beef broth
• 2 teaspoons olive oil, divided
• 6 tablespoons grated Parmesan cheese
• Dash pepper
• 1 pork tenderloin (3/4 pound)
• 1/8 teaspoon salt, optional
• 1 small sweet onion, sliced and separated into rings
• 3 tablespoons water

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Ready In 50 Minutes

Servings: 2

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Cooking Instructions

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Step 1

• Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
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Step 2

• In a large skillet, saute the 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 butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear.
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• EQUIPMENT:
  
• Length: 2 minutes

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Step 3

• Remove and keep warm.

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Step 4

• Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
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• EQUIPMENT:
  
• Length: 5 minutes

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Step 5

• Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
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• EQUIPMENT:
  
• Length: 2 minutes

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Step 6

• Serve with pork and onion mixture.
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