½ pound pork tenderloin
¼ teaspoon salt
¼ teaspoon floor black pepper
2 tablespoons flour
2 teaspoons olive oil
1 clove garlic, minced
¼ cup dry white wine
½ cup reduced-sodium hen broth
½ tablespoon cornstarch
1 tablespoon chopped recent parsley
1 tablespoon chopped recent sage
Trim fats from meat. Lower meat into 1/2-inch slices. Place every slice between two items of plastic wrap. Utilizing the flat facet of a meat mallet, pound meat calmly till 1/4 inch thick. Take away plastic wrap. Place flour, salt, and pepper in a shallow dish. Dip meat into flour, turning to coat evenly.
In a medium skillet, warmth oil and butter over medium-high warmth. Add the meat to the skillet. Cook dinner for about 4 minutes or till meat is browned, turning as soon as midway via cooking. Take away meat from the skillet and divide between two dinner plates.
For sauce: Add garlic to the identical skillet; prepare dinner and stir for 30 seconds. Add wine, and stir for two minutes.
Add cornstarch to the broth.
Add broth combine to the skillet Carry simply to boiling. Cook dinner, uncovered, for two minutes or till thickened.
Add herbs and stir. Pour sauce over the pork and serve.
Backyard Peas with Chopped Onion
1-10 pkg frozen peas, defrosted
½ cup chopped onion
1 tablespoon butter
Saute butter and onion in a small saucepan over low warmth for about 5 minutes. Add the peas and warmth over low till sizzling. Add salt to style.