Ingredients

  • 1 pork tenderloin
  • 1 ½ teaspoons butter
  • 1 tablespoon olive oil
  • ½ cup fresh mushrooms, sliced
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • 2 teaspoons flour
  • ½ cup chicken broth
  • ¼ teaspoon dried rosemary, crushed
  • ¼ teaspoon dried savory
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • fresh parsley, minced

Directions

Slice tenderloin into 1/2 inch medallions. In a skillet, brown pork in oil for about 2 minutes each side. Remove from skillet, set aside. In same skillet, melt butter. Add onion, mushrooms and garlic, saute for one minute. Stir in flour until blended. Gradually stir in broth, rosemary, savory, salt and pepper. Bring to boil, cook and stir for one minute.
Lay pork over mixture. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley.

Source

Servings/Yield