½ pound pork tenderloin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Tablespoons flour
1 tablespoon butter
Olive oil 2 teaspoons
1 clove garlic, minced
¼ cup dry white wine
½ cup reduced-sodium chicken broth
½ tablespoon cornstarch
Fresh parsley, chopped to 1 tablespoon
Use 1 tablespoon of fresh chopped sage
Trim off the excess fat. Slice meat into half-inch pieces. Place each piece of meat between two plastic sheets. Use the flat side to pound meat until it is 1/4 inch thick. Remove the plastic wrap. Put flour, pepper, and salt in a shallow bowl. Dip the meat in flour and turn it to ensure that all sides are coated.
Heat oil and butter in a medium-sized skillet over medium heat. Add the beef to the pan. Cook for 4 minutes until the meat is browned. Rotate once during cooking. Divide the meat evenly between two dinner plates after removing it from skillet.
Stir and cook garlic in the same skillet for 30 seconds. Stir in wine for 2 minutes.
Add cornstarch into the broth.
Bring to a boil. Cook, uncovered for 2 minutes until it thickens.
Add the herbs and stir. Pour the sauce over the pork.
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