2 lb. pork tenderloins
2 tbsp. flour
salt, pepper, paprika to taste
3 tbsp. butter
1 onion, sliced
2/3 c. dry white wine
1/2 lb. sliced mushrooms
1/8 tsp. rosemary
2 tbsp. lemon juice
2 tbsp. parsley, chopped

Season flour with salt, pepper and paprika. Roll tenderloins in flour. Sauté in butter until golden brown. Add sliced onion and mushrooms; sauté for a minute or two. Add wine and rosemary. Cover and cook over low heat for 45-60 minutes, until tenderloins are done. Add lemon juice and parsley just before serving.

Makes 4-6 servings.