Subj : Top 10 For March - 10
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From : Dave Drum
Date : Sat Mar 02 2024 01:02 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
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