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Parmesan Pork Tenderloin |
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| Ingredients: |
1 pork tenderloin (3/4 pound)
6 tablespoons grated Parmesan cheese
1 small sweet onion, sliced and separated into rings
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons butter, divided
2 teaspoons olive oil, divided
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1/4 cup reduced-sodium beef broth
2 tablespoons port wine or additional beef broth
1/8 teaspoon salt, optional
1/8 teaspoon each dried basil, thyme and rosemary, crushed
Dash pepper
1/2 teaspoon cornstarch
3 tablespoons water
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| Procedures: |
Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness.
Coat with Parmesan cheese; set aside.
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 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 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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| Notes: |
2023-03-25: Served with Brussels Sprouts.
2020-07-13: Served with Brussel’s Sprouts. The Parmesan coating came off in the pan. Next time, we’ll use flour,s&p and fry crispy. The Parmesan will be added to the sauce.
2020-06-30: Added to our cookbook
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06/12/2023
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