Recipe by Irmgard
This recipe from Canadian Living is easy to prepare, is on the table in under half an hour and yet is elegant enough for a special occasion. If you don't like pork, boneless chicken breasts can be substituted.
- 1 (12 ounce) pork tenderloin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 1⁄2 sweet red pepper, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried sage, crumbled
- 1 1⁄4 cups chicken broth
- 1 tablespoon all-purpose flour
- 2 green onions, sliced
Directions See How It's Made
- Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
- In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
- Transfer to a plate.
- Drain off any fat from the pan.
- Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
- Add the chicken broth and bring to a boil; boil for 2 minutes.
- Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
- Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
- Sprinkle with the green onions.