pork medallions w/ mushrooms & rosemary

Name: Pork Medallions w/ Mushrooms & Rosemary
Prep time: 5 min
Yield: 4
Ingredients: 1 can(s) chicken broth, low salt; 1 - 6 oz. can(s) tomato paste; 1/2 teaspoon(s) rosemary, dried, crushed; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 16 ounce(s) pork tenderloin, cut crosswise into 4 pieces; 2 tablespoon(s) bread crumbs, seasoned or italian, dry; 2 tablespoon(s) olive oil, extra virgin; 3 cup(s) mushrooms, sliced

(1 RATING)

33 Pinches 11 Photos

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Jan 1, 2012

Mmmmmmmmmmmm!

Rate

prep time 5 Min

cook time

method ---

yield 4 serving(s)

Ingredients

1 can chicken broth, low salt
1 - 6 oz. cans tomato paste
1/2 teaspoon rosemary, dried, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
16 ounces pork tenderloin, cut crosswise into 4 pieces
2 tablespoons bread crumbs, seasoned or italian, dry
2 tablespoons olive oil, extra virgin
3 cups mushrooms, sliced

How To Make pork medallions w/ mushrooms & rosemary

Step 1

Gradually whisk broth into tomato paste in medium bowl. Stir in rosemary, salt & pepper.

Step 2

Flatten pork to 1" thickness; light coat with bread crumbs.
Step 3

Heat oil in large nonstick skillet over medium high heat until hot. Cook pork 6 minutes or until golden brown, turning once. Place on plate.
Step 4

Reduce heat to medium. Add mushrooms to the same skillet; cook 6 minutes or until lightly browned, stirring occasionally. Return pork to skillet; add broth mixture. Reduce heat to low; simmer, covered, 2 - 4 minutes or until pork is pale pink in center. Place pork on plate.
Step 5

Increase heat to high; boil sauce 2 - 3 minutes or until reduced & slightly thickened. Serve over pork.
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