| Pork and Mushrooms |
Recipe Type: Entree
- 1 Lb Fresh Whole Pork Tenderloin, Cut Into 8 Pieces Crosswise
- 1 Tablespoon Parkay Margarine
- 1 Cup Fresh Mushrooms, Sliced
- 3 Tablespoons Finely Chopped Onion
- 3 Teaspoons Fresh Rosemary, Chopped
- Pinch of Celery Salt
- 1 Clove Garlic, Minced
- 1 Tablespoon Sherry
- Press each slice of pork into 1 inch thickness.
- Over medium high heat, melt the margarine in a large skillet. Add pork to the pan and brown quickly (1 minute per side). Remove from heat and set aside. Reserve drippings.
- Keep pan warm and add in the mushrooms, onion, rosemary, celery salt, pepper and garlic to the drippings in pan. Turn heat down to low. Cook for 2 minutes, while stirring frequently. Stir in sherry. Bring the pork back to the pan and spoon the vegetable mixture over the slices. Cover. Let simmer for 3 to 4 minutes.
- Transfer to a serving plate.
- Garnish with fresh Rosemary Sprigs if desired. Serve.
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