Pork Medallions With Orange-Rosemary Sauce

Submitted by Mimi Bobeck

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 lb pork tenderloin
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 2 teaspoons olive oil, divided
• cooking spray
• 1 tablespoon instant minced garlic
• 1⁄2 cup dry red wine
• 1⁄2 teaspoon dried rosemary, crumbled
• 2 tablespoons tomato paste
• 3⁄4 cup fat-free chicken broth
• 1⁄4 cup orange juice

directions

1. Trim fat from pork, and cut crosswise into 1 inch thick pieces.
2. Place each piece between 2 sheets of heavy-duty plastic wrap;.
3. flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
4. Sprinkle both sides of pork with pepper and salt.
5. Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
6. Add pork; cook 3 minutes on each side or until done.
7. Remove pork from pan; set aside.
8. Heat 1 tsp oil in pan.
9. Add garlic; saute 45 seconds.
10. Stir in wine and rosemary, scraping pan to loosen browned bits.
11. Add tomato paste; cook 2 minutes.
12. Stir in broth and orange juice; cook until thick (about 6 minutes).
13. Serve pork with sauce.

Reviews

[HeatherFeather]

This was very good! The pork came out so very tender and tasty. The cooking method was perfect - flattening the meat first was really the secret here, I think. The reason for the 4 stars is the sauce - which while still flavorful, tasted overly of tomato. I think the tomato paste drowned out much of the rosemany and orange flavors that I had been expecting - I would use less next time and perhaps shred in some fresh orange zest to perk up the orange flavor a bit, as well as much more rosemary (or fresh if available).