- 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
- 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.
1 serving: 388 calories, 19g fat (8g saturated fat), 118mg cholesterol, 472mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 43g protein.