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)


  1. 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.
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