1 1/2 lbs. pork tenderloin, sliced about 1/2 inch thick
1/2 c. flour
2 tbsp. butter
2 tbsp. olive oil
1/2 c. white wine
1/4 c. water
1/2 cup chopped onion
1 clove garlic, minced
1/4 tsp pepper
1 tsp salt
1/4 tsp each of thyme, rosemary, oregano
2 c. fresh cremini mushrooms, sliced
Dredge pork...
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2...