Pork Medallions With Mushroom and Rosemary |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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There is just something about rosemary and pork! Ingredients:
2/3 cup chicken broth |
1 tablespoon tomato paste |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon coarse kosher salt |
1/8 teaspoon fresh ground pepper |
8 ounces pork tenderloin |
1 tablespoon seasoned dry bread crumb |
1 tablespoon olive oil |
1 1/2 cups sliced fresh mushrooms |
Directions:
1. Cut tenderloin crosswise into 4 pieces.
2. Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
3. Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
4. Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
5. Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
6. Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.
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