This is a simple yet sophisticated skillet dish that’s suitable for company, or for family. Serve with crusty dinner rolls and a fruit salad.
- 2 pork tenderloins (sliced 3/4-inch thick)
- 1 tablespoon butter
- 1 cup dry white wine
- 2 teaspoons lemon juice
- 1/2 teaspoon marjoram
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon onion (minced)
- 1 pound asparagus (cut into 3-inch pieces)
- 2 tablespoons flour
- 1 cup half & half
- 1/2 cup swiss cheese (shredded)
- Pound pork pieces to 1/4-inch thickness. Melt butter in large skillet over medium-high heat. Brown pork on both sides, remove and keep warm. Stir in wine, lemon juice, marjoram, salt, pepper, onion and asparagus. Bring to a boil; cover and reduce heat. Simmer 5 minutes or until asparagus is tender. Remove asparagus and keep warm. Stir flour into half and half until smooth; gradually stir into boiling liquid in skillet. Cook and stir until thickened, stir in cheese, return pork and asparagus. Heat through.