INGREDIENTS
1
pork tenderloin
3 tbsp
Flat-leaf parsley, fresh
2 cloves
Garlic
8 oz
Mushrooms, assorted
1
Onion, medium
3 tbsp
All-purpose flour
2
Kosher salt and freshly ground pepper
1/4 cup
Olive oil, extra-virgin
12
fontina cheese
1
bottle White wine, dry