TABLE FOR TWO

With no reservations required, these globally inspired dinners are perfectly portioned for a pair. Buh-bye, leftovers!

Parmesan Pork Tenderloin

I’m of Danish descent, and I have always been fond of pork dishes. We’ve enjoyed this crisp Parmesan-crusted pork on many occasions. It can also be made ahead on busy days when you know you won’t have a lot of time to prep for dinner. —John Hansen, Marstons Mills, MA

Prep: 25 min. • Cook: 25 min. Makes: 2 servings

1 pork tenderloin (3/4 lb.)

6 Tbsp. grated Parmesan cheese

1 small sweet onion, sliced

and separated into rings

11/2 cups sliced fresh mushrooms

1 garlic clove, minced

2 tsp. butter, divided

2 tsp. olive oil, divided 1/4 cup reduced-sodium beef broth

2 Tbsp. port wine or additional beef broth 1/8 tsp. salt, optional 1/8 tsp. each dried basil, thyme and rosemary, crushed Dash pepper

1/2 tsp. cornstarch

3 Tbsp. water

1. Cut pork into 1/2-in. slices; flatten to 1/8-in. thickness. Coat with Parmesan cheese; set aside.

2. In a large skillet, saute the onion, mushrooms, and garlic in 1 tsp. butter and 1 tsp. oil until tender; remove and keep warm. In the same skillet, cook pork in the remaining 1 tsp. butter and 1 tsp. oil in batches over medium heat until juices run clear, about 2 minutes on each side. Remove and keep warm.