Parmesan Pork Tenderloin Recipe
- 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
- 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
- 1. Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
- 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. Remove and keep warm.
- 3. 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. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and onion mixture. Yield: 2 servings.
One serving (calculated without salt) equals 388 calories, 19 g fat (8 g saturated fat), 118 mg cholesterol, 472 mg sodium, 11 g carbohydrate, 2 g fiber, 43 g protein.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.