Sunday, September 13, 2020

How to Make Parmesan Pork Tenderloin

This Parmesan Pork Tenderloin looks soooo good, I also think you can substitute pork tenderloin with pork chops. Serve with some mashed potatoes and a side salad. Yum Yum! Serves 2 Total Time: 50 minutes


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.

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