pork medallions w/ mushrooms & rosemary
(1 rating)
Mmmmmmmmmmmm!
►
(1 rating)
yield
4 serving(s)
prep time
5 Min
Ingredients For pork medallions w/ mushrooms & rosemary
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1 canchicken broth, low salt
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1 - 6 oz. cantomato paste
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1/2 tsprosemary, dried, crushed
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1/2 tspsalt
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1/4 tsppepper
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16 ozpork tenderloin, cut crosswise into 4 pieces
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2 Tbspbread crumbs, seasoned or italian, dry
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2 Tbspolive oil, extra virgin
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3 cmushrooms, sliced
How To Make pork medallions w/ mushrooms & rosemary
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1Gradually whisk broth into tomato paste in medium bowl. Stir in rosemary, salt & pepper.
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2Flatten pork to 1" thickness; light coat with bread crumbs.
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3Heat oil in large nonstick skillet over medium high heat until hot. Cook pork 6 minutes or until golden brown, turning once. Place on plate.
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4Reduce 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.
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5Increase heat to high; boil sauce 2 - 3 minutes or until reduced & slightly thickened. Serve over pork.
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