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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds. Ingredients:
1 lb pork tenderloin |
all-purpose flour |
1 egg |
1 tablespoon water |
1/2 cup seasoned dry bread crumb |
2 tablespoons vegetable oil |
1 cup sliced fresh mushrooms |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1 cup chicken broth |
2 tablespoons dry white wine |
1/4 teaspoon dried thyme leaves |
1/8 teaspoon pepper |
1/2 cup milk |
Directions:
1. Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
2. Dust pork slices lightly with flour.
3. Beat egg and water together.
4. Dip pork into egg mixture, then into bread crumbs.
5. Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
6. Remove pork from the skillet; keep warm.
7. In same skillet sauté mushrooms in butter.
8. Stir in the 2 tbls flour; cook until flour is very lightly browned.
9. Gradually stir in broth, wine, thyme and pepper.
10. Bring to a boil; simmer 1 minute.
11. Add milk; simmer until thickened, stirring occasionally.
12. Spoon mushroom sauce over pork.
13. Serve with couscous or rice.
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