| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dress up tenderloin medallions with this simple dish and sauce. Serve with steamed asparagus and rice pilaf.

Rosemary Pork Medallions

4 pork tenderloin medallions, 4-ounces each
Flour for dredging
2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon dried rosemary, crumbled
1/2 cup beef broth
2 tablespoons brandy
Fresh parsley sprigs
Lemon wedges

1. Preheat oven to 400 degrees F.
2. Dredge pork lightly with flour, shaking off excess.
3. Heat oil in heavy skillet. Add pork and brown about 3 to 4 minutes per side. Season with salt and pepper. Pour off fat from skillet. Press rosemary onto both sides of each medallion. Transfer to baking dish and roast for 8 to 10 minutes.
4. Meanwhile, deglaze skillet with stock and brandy over medium heat, stirring up brown bits, reducing to 1/2 cup.
5. Pour sauce over pork, garnish with lemon and parsley and serve immediately.

Serves 4.

Nutrition Facts
Calories 173 calories
Protein 24 grams
Fat 6 grams
Sodium 288 milligrams
Cholesterol 67 milligrams

Recipe provided courtesy of Pork: The Other White Meat.

||| Save this Recipe on Delicious |||