Menu Enter a recipe name, ingredient, keyword...

Mushroom Pork Tenderloin and Bruschetta Fresca

By

Google Ads
Rate this recipe 4/5 (1 Votes)

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.

You'll also love

Review this recipe

Campbell's 2 step Pork Chops Stovetop Pork Carnitas