The addition of mushrooms and green asparagus to this classic lasagna makes it a warm and comforting meal every time. Bring a little bit of Italy into your home.
4 servings
Ingredients
- ½ kg Pork tenderloin
- 1 tsp. Vegetable oil
- ¼ cup Basil leaves, dried
- ¼ cup Fat free reduced sodium chicken broth
- ⅛ tsp. Red pepper, ground
- 4 cloves Garlic, finely chopped
Directions
Trim fat from pork. Cut pork crosswise into 8 pieces..
Flatten each piece to ¼-inch thickness between waxpaper or plastic wrap.
Heat oil in 10-inch nonstick skillet over medium high heat.
Cook pork in oil about 4 minutes, turning once, until brown.
Stir in remaining ingredients. Heat to boiling; reduce heat to low.
Cover and simmer about 5 minutes or until pork isslightly pink in center
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