This dish is easy but tastes impressive.
You can also use apple juice instead of sherry. Serve with steamed
snow peas and rice pilaf.
Pork Medallions
with Rosemary and Mushrooms
- 1 pound pork tenderloin,
cut into 8 crosswise pieces
1 tablespoon margarine
1 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 to 3 teaspoons chopped fresh rosemary OR 1 teaspoon dried rosemary
leaves, crushed
- 1/4 teaspoon celery salt
1 clove garlic, minced
1 tablespon dry vermouth OR sherry
Fresh rosemary sprigs (optional)
Fresh mushrooms (optional)
- Press each pork tenderloin
slice to 1-inch thickness.
- Heat margarine in large
heavy skillet over medium-high heat. Brown pork quickly, about
1 minute on each side. Remove from heat. Place cooked pork slices
on serving plate, reserving drippings. Keep warm.
- Add mushrooms, onion,
rosemary, celery salt, pepper and garlic to reserved drippings
in skillet. Cook over low heat about 2 minutes, stirring frequently.
- Add vermouth; stir to
blend. Return pork slices to skillet; spoon mushroom mixture
over slices. Cover and simmer 3 to 4 minutes.
- Place pork slices and
mushrooms mixture on serving plate. Garnish with sprigs of fresh
rosemary and fresh mushrooms caps, if desired.
Serves 4.
Nutrition Facts
Calories 171 calories
Protein 25 grams
Fat 7 grams
Sodium 195 milligrams
Cholesterol 67 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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