0 recipes from contoocook and beyond


l0 to l2 ozs. pork tenderloin, trimmed & cut into l” thick rounds.
2 tsps. flour
s& p
l/4 cup butter
l large shallot, chopped
l 2-l/2 oz. can sliced mushrooms, drained
l/8 tsp. dried rosemary, crumbled
l/4 cup dry white wine
l/4 cup canned chicken broth
Pat pork dry. Place flour in plastic bag, season with s&p. Place
pork in bag; close tightly & shake. Melt butter in heavy large
skillet over med. heat. Add pork & shallot and cook 4 mins. Turn
pork over. Add mushrooms & rosemary & cook until mushrooms are just
soft, about l min. Mix in wine & broth and simmer until pork is
cooked through, about 3 mins. Serve immediately.
Serves 2 to 4.

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