Pastas and chicken dinners are relatively easy to make for 2 people. Some meals just aren't very easy to downsize. Have you ever tried to buy a pork roast to feed 2?
2 pork tenderloins
1/4 cup olive oil
12 ounces cremini mushrooms, sliced thin
1/2 onion, minced
3 garlic cloves, minced
1 Tablespoon flour
1 cup chicken broth
3/4 cup Marsala
4 Tablespoons butter
1 Tablespoon lemon juice
1/2 Tablespoon minced fresh parsley
Cut each tenderloin, crosswise into 6 equal medallions. Press lightly to even thickness. Pat dry with paper towels and season with salt and pepper.
Heat 1 T. oil in skillet. Add mushrooms, 1/4 t. salt and 1/4 t. pepper. Cook 10 minutes until liquid evaporates and mushrooms are browned. Transfer to bowl.
Heat 2 T. oil in skillet. Add pork and cook until browned and temperature registers 140.
Transfer to platter and tent with foil.
Heat 1 T. oil in skillet. Add onion, garlic, flour, 1/4 t. salt and 1/4 t. pepper. Cook 1 minute.
Stir in broth and Marsala and bring to a boil. Cook until reduced to 1 cup and thickened.
Reduce heat to low. Whisk in butter, 1 Tablespoon at a time.
Stir in lemon juice, parsley, mushrooms and any accumulated pork juices. Season with salt and pepper.
I don't want to name names, but I will say that there is a certain child in my house right now who cannot eat pork without a side of applesauce. It is actually a family joke now because this child treats her applesauce like a condiment. It's kind of like eating french fries without ketchup or bread without butter - eating pork without applesauce is unimaginable.