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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.

Swiss Asparagus Pork Medallions

2 whole 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 minced onion
1 pound fresh asparagus, cut into 3-inch pieces
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup shredded Swiss cheese

1. Pound pork pieces to 1/4-inch thickness.
2. Melt butter in large skillet over medium-high heat. Brown pork on both sides, remove and keep warm.
3. 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.
4. 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.

Serves 6.

Wine suggestion: Serve with a slightly chilled Chardonnay or a medium bodied red such as a Pinot Noir.

Nutrition Facts
Calories 340 calories
Protein 38 grams
Fat 14 grams
Sodium 240 milligrams
Cholesterol 130 milligrams
Saturated Fat 7 grams
Carbohydrates 8 grams
Fiber 2 grams

Recipe provided courtesy of Pork, The Other White Meat.

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