Mushroom Pork Tenderloin and Bruschetta Fresca
By á-9894
Ingredients
- 2 pork tenderloins
- 4 tsp minced garlic
- 8 oz pre-sliced baby Bella mushrooms
- 1 1/2 cups pre-diced tomatoes
- 1 oz fresh basil
- 1 baguette sliced
- 8 oz fresh mozzarella
- 1 1oz packet onion soup mix
- 1 tbs quick mixing flour
- 1 tbs balsamic vinegar
- 1/2 cup milk
- 1/4 cup mayo
- 2 tbs evoo
- 1 tsp seasoned salt
Details
Servings 6
Cooking time 40mins
Preparation
Step 1
For tenderloin:
Slice tenderloins diagonally into about 1/2" thick slices.
1.Combine mayo, dry soup mix and 2tsp minced garlic in large bowl.
2. Preheat large sauté pan on med-high for 2-3 minutes. Stir pork slices and mushrooms into soup mixture; place in pan. Cook 2-3 minutes on each side or until browned.
3. Stir in flour; cook 1-2 more minutes. Stir in milk and reduce heat to low; cook 4-6 minutes or until sauce thickens and pork is 160 degree. Serve.
For bruschetta:
Place oven rack 6" from heat source; preheat on broil.
Put sliced baguette on baking sheet.
Cut cheese into bite sized pieces.
Slice basil into thin strips.
1. Combine in medium bowl, 2 tsp minced garlic, vinegar, and evoo. Stir in cheese, tomatoes, salt and pepper.
2. Broil bread 1 minute on each side until lightly toasted. Don't over-brown. Top with tomato mixture; sprinkle with basil and serve.
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