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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking! Ingredients:
1 pork tenderloin (about 1/2 pound) |
1 tablespoon olive oil |
1-1/2 teaspoons butter |
1 small onion, sliced |
1/4 cup sliced fresh mushrooms |
1 garlic clove, minced |
2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried savory |
1/4 teaspoon salt |
1/8 teaspoon pepper |
minced fresh parsley, optional |
Directions:
1. Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside.
2. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired. Yield: 2 servings.
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