Pork Tenderloin Medallions with Fresh Asparagus
1 1/2 pounds pork tenderloin – cut into 3/4"slices
1 tablespoon butter or margarine
1 cup dry white wine
2 teaspoons lemon juice
1/2 teaspoon marjoram leaves
1/4 teaspoon salt
1 Dash pepper
1 tablespoon minced shallots
1 pound fresh asparagus – cut into 3" pieces
2 tablespoons all-purpose flour
1 cup half and half
1/2 cup shredded Swiss cheese
Pound pork tenderloin pieces to 1/2-inch thickness. Melt butter in large skillet. Brown pork over medium heat. Stir in wine, lemon juice, marjoram, salt, pepper and shallots. Bring to a boil; reduce heat. Simmer 15-20 minutes or until pork is tender. Stir in asparagus. Simmer 5 minutes. Remove pork and asparagus from skillet; keep warm.
Combine flour and half and half; beat until smooth. Gradually stir into boiling liquid in skillet. Cook and stir until thickened. Stir in cheese, pork and asparagus. Cook over low heat until thoroughly heated.