Pork Medallions With Orange-Rosemary Sauce

• Ready In: 40 mins
• 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.