Pork Medallions With Mushroom and Rosemary
2
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MAKE IT SHINE!
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There is just something about rosemary and pork!
- Ready In:
- 30mins
- Serves:
- Units:
2
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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
- 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
Contributor
@QueenJellyBean
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"There is just something about rosemary and pork!"
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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
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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
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There is just something about rosemary and pork!
