Pork Medallions with Rosemary and Mushrooms
This dish is easy, yet tastes impressive. You can also use apple juice instead of sherry. Serve with steamed snow peas and rice pilaf.
1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon butter or 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 tablespoon dry vermouth or sherry
Fresh rosemary sprigs (optional)
Fresh mushrooms (optional)
- Press each pork tenderloin slice to 1-inch thickness.
- Heat butter 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.