Ingredients

• 1 lb. pork tenderloin, trimmed of all fat
• Salt and pepper to taste
• 1 tbsp. olive oil
• 1 cup dry white wine
• 1 cup water
• 1 tbsp. chicken bouillon
• 2 tbsp. lemon juice
• 8 oz. sliced mushrooms
• 1 medium onion, thinly sliced into rings
• 2 tbsp. flour
• ½ cup water Lemon slices and chopped fresh parsley for garnish (optional)

Directions

1. Slice pork tenderloin into 1 ½-inch slices. Place, one at a time, between 2 pieces of plastic wrap. Pound with a meat mallet until thin. Sprinkle with salt and pepper.
2. Heat oil in a large non-stick skillet. Brown meat on both sides. You can do it in batches if the pan isn’t big enough.
3. Reduce heat and return all meat to skillet, top with wine, water, bouillon, lemon juice, mushrooms, and onions. You may add more salt and pepper if you wish. Cover and simmer slowly until onions and mushrooms are tender, about 30 minutes.
4. Remove meat from skillet and arrange on platter. Increase heat to almost boiling. Mix flour and water and pour into pan, stirring constantly. Let thicken. Pour sauce on top of meat. Garnish with lemon slices and parsley, if desired.
5. Serve with rice pilaf.