Ingredients

1 pound lean pork tenderloin, cut crosswise into 8 pieces
2 teaspoons vegetable oil
Salt and pepper to taste
4 cups sliced fresh mushrooms
1/2 cup finely chopped onion
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1/4 cup dry vermouth or sherry (optional)
Fresh rosemary sprigs (optional garnish)

Directions

Press each pork slice to 1-inch thickness. Heat oil in a large, heavy skillet over medium-high heat. Brown pork about 2 1/2 minutes each side, then remove to a side plate. Sprinkle with salt and pepper to taste. Leave drippings in pan, and place over medium heat. Add mushrooms, onion, garlic and rosemary. Cook, stirring, 2 minutes. Stir in vermouth or sherry (optional). Return pork to pan, place mushrooms over pork, then cover pan. Reduce heat to low and simmer 4 to 5 minutes. Serve pork topped with mushroom sauce, garnished with fresh rosemary sprigs. Makes 4 servings.

Nutritional facts per serving: 226 cal., 26 g pro., 7 g carbo, 5 g total fat (1 g saturated fat), 61 mg chol., 1 g fiber, 362 mg sodium.