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

     12 oz Pork tenderloin
      6 tb Parmesan cheese; grated
      1 sm Sweet onion; sliced,
           - separated in rings
  1 1/2 c  Fresh mushrooms; sliced
      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 (optional)
    1/8 ts Dried basil; crushed
    1/8 ts Thyme; crushed
    1/8 ts Rosemary; crushed
      1 ds Pepper
    1/2 ts Corn starch
      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 ts
  butter and 1 ts oil until tender; remove and keep warm. In the same
  skillet, cook pork in remaining 1 ts butter and 1 ts 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 corn starch 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.

  Recipe by John Hansen, Marstons Mills, Massachusetts

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

  Uncle Dirty Dave's Archives

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