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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
- Preheat oven to 400°F
(205°C).
- Dredge pork lightly with
flour, shaking off excess.
- 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.
- Meanwhile, deglaze skillet
with stock and brandy over medium heat, stirring up brown bits,
reducing to 1/2 cup.
- 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.
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