Pork Medallions With Mushroom and Rosemary

There is just something about rosemary and pork!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Cut tenderloin crosswise into 4 pieces.
  • Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
  • Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
  • 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.
  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@QueenJellyBean
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@QueenJellyBean
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"There is just something about rosemary and pork!"
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  1. caitlinpham
    yummy! I used fresh rosemary instead of dried (a little less than 1/4 tsp) - turned out great and was even better the next day. thanks for sharing!
    Reply
  2. Tfuentes
    All Hail to the Queen, There IS something about pork and rosemary and this recipe is tastey! Thank you. Even my 3 year twins love it.
    Reply
  3. QueenJellyBean
    There is just something about rosemary and pork!
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