Pork tenderloin smothered in provolone and mushrooms

Sometimes all I need to make 

my creative juices flow is

to see a picture.

This was a photo I saw last week:

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It made me crave some kind of 

cheesey ooey gooey goodness.

The picture has chicken under the 

lovely cheese, but I tend to use more

pork tenderloin.  I think it has more 

flavor and stays juicier.

I buy the 2 pack of tenderloins and 

slice them into pretty thick pieces,

about an inch I would say.  

I normally don't use butter but I did for

this project.  I put a couple of

pats in the skillet and got it nice and hot 

to get a good brown on the tenderloin.

Turn the heat down to medium and

flip them after about 3-4 minutes.

They need to cook about 4-5 more minutes

You can tell when the pink is no 

longer there.  I like them just barely done

because they stay really juicy and

super tender.

In another skillet, add a couple of pats

of butter and a container of

fresh sliced mushrooms.  Saute them

until golden brown.

I took a couple of slices of provolone,

some of the mushrooms and a little fresh

parsley that I am growing and melted it with 

a pat of butter in a small skillet.

Then poured it over 3 of the pork

pieces.  You could probably

melt the cheese in the microwave over

them, and it would be less messy but still

ooey and gooey.  

Even though I used butter, this is 

still overall a healthy dish.  Mushrooms

are very low calorie and tenderloin

is pretty much one of the leanest

cuts out there.  Provolone as far

as cheese goes is on the low calorie end.

So I didn't feel guilty about eating 

every single gooey bite!  :)