(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.