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pork medallions w/ mushrooms & rosemary

(1 rating)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmm!

(1 rating)
yield 4 serving(s)
prep time 5 Min

Ingredients For pork medallions w/ mushrooms & rosemary

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

How To Make pork medallions w/ mushrooms & rosemary

  • 1
    Gradually whisk broth into tomato paste in medium bowl. Stir in rosemary, salt & pepper.
  • 2
    Flatten pork to 1" thickness; light coat with bread crumbs.
  • 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.
  • 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.
  • 5
    Increase heat to high; boil sauce 2 - 3 minutes or until reduced & slightly thickened. Serve over pork.
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