PORK TENDERLOIN

(printed from Southern Living)

¼ cup all-purpose flour
½ tsp salt
¼ tsp pepper
1/8 tsp rosemary leaves
¾ lb. pork tenderloin, cut into ½-inch slices
2 tablespoons butter or margarine
1 tablespoon vegetable oil
1 medium onion, thinly sliced
½ cup Chablis or other dry white wine
4 fresh mushrooms, thinly sliced
2 tablespoons lemon juice
Hot cooked rice

Plano's Best Meat Market Products

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