Parmesan Pork Tenderloin

• 1 pork tenderloin (3/4 pound)
• 6 tablespoons grated Parmesan cheese
• 1 small sweet onion, sliced and separated into rings
• 1-1/2 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons butter, divided
• 2 teaspoons olive oil, divided
• 1/4 cup reduced-sodium beef broth
• 2 tablespoons port wine or additional beef broth
• 1/8 teaspoon salt, optional
• 1/8 teaspoon each dried basil, thyme and rosemary, crushed
• Dash pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons water

1. Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.
2. 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 1 teaspoon butter and 1 teaspoon oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.
3. 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. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with pork and onion mixture.

pork tenderloin, parmesan cheese, sweet onion, mushrooms, garlic, butter, olive oil, beef broth, port wine, salt, basil, pepper, cornstarch, water

Taken from www.tasteofhome.com/recipes/parmesan-pork-tenderloin/ (may not work)