Parmesan Pork Tenderloin
I’m of Danish descent, and I have always been fond of pork dishes. We’ve enjoyed this crisp Parmesan-crusted pork on many occasions. It can also be made ahead on busy days when you know you won’t have a lot of time to prep for dinner. —John Hansen, Marstons Mills, MA
Prep: 25 min. • Cook: 25 min. Makes: 2 servings
1 pork tenderloin (3/4 lb.)
6 Tbsp. grated Parmesan cheese
1 small sweet onion, sliced
and separated into rings
11/2 cups sliced fresh mushrooms
1 garlic clove, minced
2 tsp. butter, divided
2 tsp. olive oil, divided 1/4 cup reduced-sodium beef broth
2 Tbsp. port wine or additional beef broth 1/8 tsp. salt, optional 1/8 tsp. each dried basil, thyme and rosemary, crushed Dash pepper
1/2 tsp. cornstarch
3 Tbsp. 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 tsp. butter and 1 tsp. oil until tender; remove and keep warm. In the same skillet, cook pork in the remaining 1 tsp. butter and 1 tsp. oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
3. Add broth to the 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 cal., 19g fat (8g sat. fat), 118mg chol., 472mg sod., 11g carb., 2g fiber, 43g pro.
With this recipe, you can put in a full day’s work, run some errands and still get dinner on the table in hardly any time. Make it extra special by serving the meat sauce over spaetzle. Cyndy Gerken, Naples, FL
Prep: 25 min. • Cook: 81/2 hours Makes: 2 servings
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