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1
Position a rack in the center of the oven and preheat the oven to 400 degrees F.
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2
In a large skillet, heat the olive oil over medium-high heat.
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3
Sprinkle the pork on all sides with 2 teaspoons salt and 1 teaspoon pepper.
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4
Cook the pork, turning occasionally, until browned on all sides, about 8 minutes.
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5
Transfer the pork to a 13-by-9-inch glass or ceramic baking dish.
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6
Add the mushrooms, garlic, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onions are soft, about 8 minutes.
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7
Stir in the flour and cook for 1 minute.
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8
Increase the heat to high.
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9
Add the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon.
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10
Bring the mixture to a boil and cook for 2 minutes.
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11
Pour the wine mixture into the dish with the pork and bake until a meat thermometer inserted into the thickest part of the pork registers 165 degrees F, 25 to 30 minutes.
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12
Transfer the pork to a cutting board and let rest for 15 minutes.
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13
Pour the pan juices into a medium saucepan.
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14
Stir in the parsley and keep warm over low heat.
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15
Season with salt and pepper.
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16
Cut the pork into twelve 1/2-inch-thick slices.
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17
Arrange in a single layer in the baking dish and place a piece of cheese on each slice.
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18
Bake until the cheese is melted, 3 to 4 minutes.
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19
Spoon the wine sauce over the top of the pork and serve.
