Portuguese Pork Tenderloin

1 pound pork tenderloin, trimmed
2 tablespoons flour
1 teaspoon paprika
salt and pepper

1 tablespoon butter
1 small onion, sliced
1/2 pound mushrooms, sliced
2/3 cup dry white wine
1/4 teaspoon dried rosemary
1-1/2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped

1. Combine flour, paprika, salt and pepper. Roll tenderloin in seasoned flour to coat and discard remaining flour.
2. Melt butter in a large skillet over medium heat and brown the pork on all sides, about 1-2 minutes per side.
3. Add onions and mushrooms to the pork, frying until onions are lightly browned.
4. Stir in wine and rosemary, reduce heat to a simmer and cook covered until pork is tender, about 40 minutes.
5. Slice pork in quarters and squeeze lemon over top. Top with parsley to serve.

Makes 4 servings