I make this a single serving meal that only requires rice, no salad or other vegetable. I had a 7.2 ounce pork tenderloin which I cut up into 9 medallions about 1/2 inch thick each and I used my 10 inch cast iron skillet. Set the initial left rear (large) electric stove burner to 4.5 and put in about 1 to 1 ½ tablespoons olive oil. When hot (not smoking) put in 1/4 cup of diced carrots and cook for about 5 minutes watching to make sure the carrots brown a little but don’t burn. Add the pork medallions and brown on both sides. After the medallions are initally flipped add 1/6 red and 1/6 yellow diced pepper, 3 diced garlic cloves, 1/3 large diced jalapeno pepper and 1 slice of a large diced onion. When browned on both sides, remove the pork (keep warm) and add flour, basil, parsley, Italian seasoning and black pepper. Stir in cream (I used about 1/4 cup heavy whipping cream, a 4 second blast of 5 calorie no fat whipping cream) and 3 medium sized diced white mushrooms. When thickened add about 1/2 cup white wine (Pinot Grigio), turn the stove to ‘low’, cover and cook, stirring occasionally, for about 20 minutes. Make sure the cream sauce remains a runny thick and doesn’t burn. Add more wine if necessary. I serve over basmati rice. This is really about 2 servings or one very, very large serving and is absolutely creamy delicious!
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I make this a single serving meal that only requires rice, no salad or other vegetable. I had...