Brian Ochieng

1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon butter
1 cup fresh mushrooms, sliced
2 tablespoons onion, finely chopped
1-3 teaspoons fresh rosemary, chopped OR 1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon celery salt
1 clove garlic, minced
1 tablespoon sherry
fresh rosemary sprigs, optional
fresh mushrooms, optional

Cooking Directions

Press each pork tenderloin slice to 1-inch thickness. Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm. Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.

Servings: 4

Serving Suggestions

This dish is easy but tastes impressive. You can also use apple juice instead of sherry. Serve with steamed snow peas and a rice pilaf.