Ingredients
3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices1 cup all-purpose flour1/4 cup butter, cubed1/4 cup canola oil1 cup white wine or chicken broth1/2 cup water1 large onion, chopped1 to 2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon each dried thyme, oregano and rosemary, crushed1 pound fresh mushrooms, slicedHot cooked fettuccine
Preparation
Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms.
Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.
