Parmesan Pork Tenderloin

This recipe is a delicious way to serve pork tenderloin. It is important to use the Parmesan cheese you find in the jar. If you use fresh Parmesan cheese, you risk burning the cheese and ruining the dish.  

Ingredients

1 (3 to 4) lb. pork tenderloin
salt and pepper to taste
6 Tbs. Parmesan cheese
1 onion, chopped into half rings
1 1/2 c. fresh mushrooms or canned mushrooms, drained
2 cloves garlic, minced
2 tsp. butter
2 tsp. olive oil
1/3 cl beef froth
1/8 tsp basil
1/8 tsp. thyme
1/8 tsp. rosemary
1/2 tsp. cornstarch
3 Tbs. water

Directions

 Cut the pork loin into 1/2 inch slices. Pound each slice of pork until it is about 1/8-inch thick. 

Sprinkle salt and pepper over each piece as desired. Coat the pork slices with Parmesan cheese. Set aside.

In a large cast iron skillet, melt the butter.  Add the onions, mushrooms and garlic. Saute over medium heat until tender. Remove from the skillet. Place in a large pan or casserole dish, cover with a lid and place in a warm location.

In the same skillet you cooked the onions in, heat up the olive oil over medium heat. Working in batches, cook the pork until the juices run clear. This takes about 2 minutes on each side, adding more olive oil as needed.  As you remove the pork from the pan, place the pork in the same dish you have the onions, mushrooms and garlic in. a covered pan or dish to keep warm. 

Pour the broth into the pan, scraping the bottom to remove the tasty browned bits of flavor.  Stir in the basil, thyme and rosemary.  Bring to a boil. Reduce heat to low and simmer for 5 minutes. 

In a small bowl or cup, combine cornstarch and water.  Mix until smooth.  Stir the roux into the pan juices, whisking constantly.  Bring to a boil.  Cook and stir until thickened, about 2 minutes. 

Cook and stir until thickened, or about 2 minutes.  

Serve over the pork loin and onion mixture.