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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Tender pork has fantastic flavor when coated with a buttery sauce seasoned with garlic and herbs. This serves a lot, so I make it often for company. Carol Ebner, Fort Dodge, Iowa Ingredients:
3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices |
1 cup king arthur unbleached all-purpose flour |
1/4 cup butter, cubed |
1/4 cup canola oil |
1 cup white wine or chicken broth |
1/2 cup water |
1 large onion, chopped |
1 to 2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon each dried thyme, oregano and rosemary, crushed |
1 pound fresh mushrooms, sliced |
hot cooked fettuccine |
Directions:
1. Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms.
2. Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine. Yield: 8-10 servings.
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