Pork Medallions With Mushroom and Rosemary

Name: Pork Medallions With Mushroom and Rosemary
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
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

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Recipe by QueenJellyBean

There is just something about rosemary and pork!

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READY IN: 30mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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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