Mushroom Pork Tenderloin and Bruschetta Fresca

Mushroom Pork Tenderloin and Bruschetta Fresca

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    pork tenderloins

  • 4

    tsp minced garlic

  • 8

    oz pre-sliced baby Bella mushrooms

  • 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

  • ½

    cup milk

  • ¼

    cup mayo

  • 2

    tbs evoo

  • 1

    tsp seasoned salt

Directions

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.


Nutrition

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