posted by MamaSue 05-05-99 3:41 PM
Pork Tenderloin with White Wine Sauce
(2 to 4 servings)
10 to 12 ounces pork tenderloin, trimmed and cut into 1-inch thick rounds
2 tsp. flour
salt and pepper
1/4 cup (1/2 stick) butter
1 large shallot, chopped
1 (2 1/2 -ounce) can sliced mushrooms, drained
1/8 tsp. dried rosemary, crumbled
1/4 cup dry white wine
1/4 cup canned chicken broth
Pat pork dry. Place flour in plastic bag. Season with salt and pepper. Place pork in bag; close tightly and shake.
Melt butter in heavy large skillet over medium heat. Add pork and shallot and cook 4 minutes. Turn pork over.
Add mushrooms and rosemary and cook until mushrooms are just soft, about 1 minute. Mix in wine and broth and simmer until pork is cooked through, about 3 minutes. Serve immediately.