Swiss Asparagus and Pork Medallions

Name: Swiss Asparagus and Pork Medallions
Total time: 1800 s
Yield: 6 servings
Ingredients: 2 pork tenderloin 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 onions minced; 1 pound asparagus cut into 3-inch pieces; 2 tablespoons flour; 1 cup half & half; 1/2 cup swiss cheese shredded

Pork

12Ingredients

370Calories

30Minutes

Description

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.

Ingredients

servings:

2 pork tenderloin (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 onions (minced)
1 pound asparagus (cut into 3-inch pieces)
2 tablespoons flour
1 cup half & half
1/2 cup swiss cheese (shredded)

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Directions

1Pound 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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