Pork Medallions With Mushroom and Rosemary

There is just something about rosemary and pork!

• Ready In: 30 mins
• Serves: 2

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.