Ingredients

• 2 pork tenderloins (about 2 lb)
• ¼ cup mayonnaise
• 1 (1-oz) packet onion soup mix
• 2 teaspoons minced garlic
• 8 oz pre-sliced baby portabellas
• 1 tablespoon quick-mixing flour
• ½ cup milk

Prep

• Slice tenderloins diagonally into about twelve ½-inch-thick slices (wash hands).

Steps

1. Combine mayonnaise, dry soup mix, and garlic in large bowl.
2. Preheat large sauté pan on medium-high 2-3 minutes. Stir pork slices and mushrooms into soup mixture. Place pork slices in pan and add soup mixture; cook 2-3 minutes on each side or until browned.
3. Stir in flour; cook 1-2 more minutes. Stir in milk and reduce heat to low; cook 4-6 minutes or until sauce thickens and pork is 160°F (for medium). Serve.

Ingredients

• 1 Bakery baguette
• 8 oz fresh mozzarella cheese
• 4-6 fresh basil leaves
• 2 teaspoons minced garlic
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 ½ cups pre-diced fresh tomatoes
• 1 teaspoon seasoned salt
• ¼ teaspoon pepper

Prep

• Place oven rack 6 inches from heat source; then preheat on broil.
• Slice bread into ½-inch-thick slices; place on baking sheet.
• Cut cheese into small, bite-size pieces.
• Slice basil into thin strips.

Steps

1. Combine in medium bowl, garlic, vinegar, and olive oil. Stir in cheese, tomatoes, seasoned salt, and pepper.
2. Broil bread 1 minute on each side until lightly toasted. (Watch closely to prevent over-browning.) Top with tomato mixture; sprinkle with basil and serve.