Parmesan Pork Tenderloin

Name: Parmesan Pork Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps port wine or additional beef broth; 2 teaspoons butter, divided; 1 teaspoons cornstarch; 0 teaspoons each dried basil, thyme and rosemary, crushed; 144 milliliters sliced fresh mushrooms; 144 milliliters sliced fresh mushrooms; 1 garlic clove, minced; 60 milliliters reduced-sodium beef broth; 2 teaspoons olive oil, divided; 6 Tbsps grated Parmesan cheese; 1 Dash pepper; 340 grams pork tenderloin; 0 teaspoons salt, optional; 1 small sweet onion, sliced and separated into rings; 3 Tbsps water

You can never have too many main course recipes, so give Parmesan Pork Tenderloin a try. This recipe makes 2 servings with 415 calories, 44g of protein, and 19g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of olive oil, butter, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free diet.

Instructions

Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.

Ingredients you will need

Parmesan

Pork

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 butter and oil in batches over medium heat for 2 minutes on each side or until juices run clear.

Ingredients you will need

Mushrooms

Butter

Garlic

Onion

Pork

Cooking Oil

Equipment you will use

Frying Pan

Remove and keep warm.

Add broth to pan, scraping to loosen browned bits. Stir in wine or additional broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Ingredients you will need

Seasoning

Broth

Wine

Equipment you will use

Frying Pan

Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Frying Pan

Serve with pork and onion mixture.

Ingredients you will need

Onion

Pork

Equipment

Frying Pan

Ingredients

Servings:

2Tbsps

port wine or additional beef broth 2teaspoons

butter, divided 1teaspoons

cornstarch 0teaspoons

each dried basil, thyme and rosemary, crushed 144milliliters

sliced fresh mushrooms 144milliliters

sliced fresh mushrooms 1

garlic clove, minced 60milliliters

reduced-sodium beef broth 2teaspoons

olive oil, divided 6Tbsps

grated Parmesan cheese 1Dash

pepper 340grams

pork tenderloin 0teaspoons

salt, optional 1small

sweet onion, sliced and separated into rings 3Tbsps

water

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Raptor Ridge Shea Vineyard Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 46 dollars per bottle.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.