(serve with Garlic Mashed Potatoes)
From Pampered Chef
| 1 tsp vegetable oil | 1/2 Cup Marsala Wine |
| 1 1/3 lb Pork Tenderloin | 3 Tbsp Cornstarch |
| 8 oz Asparagus spears, trimmed | 3/4 tsp Salt |
| 1/2 Small onion | 1/2 tsp Pepper |
| 16 oz Sliced Mixed Mushrooms | 2 Tbsp butter |
| 2 Cloves Garlic | 1/4 Cup Fresh Parsley |
| 1 Cup Chicken Broth |
Heat oil in a large skillet. Trim fat and silver skin from pork; slice into 1 in medallions. Add pork to skillet; cook 3-4 minutes or until browned, turning once. Remove pork from skillet; set aside and keep warm.
Meanwhile, cut asparagus into 1 in pices and thinly slice onion. Reduce heat in skillet to medium; add asparagus, onion, mushrooms, and garlic. Cook until asparagus is crisp-tender. Combine broth, wine, cornstarch, salt and pepper; whisk well. Add broth mixture and pork to skillet; bring to a boil. Add butter; cook 1-2 minutes or until pork is heated through. Sprinkle with parsley just before serving.
