Ingredients

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

Steps

1. Combine mayonnaise, soup mix, and garlic in large bowl. Slice pork diagonally into 12 (½-inch-thick) slices (wash hands). Stir pork slices and mushrooms into soup mixture.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place pork slices in pan, then add soup mixture; cook pork 2–3 minutes on each side until browned.
3. Stir in flour; cook 1–2 minutes. Stir in milk and reduce heat to low; cook 4–6 more minutes until sauce thickens and pork is 145°F. Serve.

Ingredients

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

Steps

1. Place oven rack 6 inches from heat source; preheat broiler on HIGH. Cut bread into ½-inch-thick slices; arrange on baking sheet. Cut cheese into small, bite-size pieces. Slice basil into thin strips.
2. Combine garlic, vinegar, and olive oil in medium bowl. Stir in cheese, tomatoes, seasoned salt, and pepper.
3. Broil bread 1 minute on each side or until lightly toasted. Top with tomato mixture; sprinkle with basil and serve.