Shelly's Recipe

PORK MEDALLIONS WITH MUSHROOMS AND ROSEMARY

Category: Roasts/Tenderloins - Pork

1 1/3 cup reduced-sodium chicken broth
2 tbsp tomato paste
1/2 tsp dried rosemary, crushed and kosher salt
1/4 tsp freshly ground pepper
16 oz pork tenderloin, cut crosswise into 8 pieces
2 tbsp seasoned dry bread crumbs and olive oil
3 cups sliced mushrooms

In medium bowl, gradually whisk broth into tomato paste. Stir in rosemary, salt and pepper. Flatten pork to 1 inch thickness; lightly coat pork with bread crumbs. Heat oil in large nonstick skillet over medium-high heat until hot. Add pork; cook 6 minutes or until golden brown, turning once. Place on plate.

Reduce heat to medium. Add mushrooms to same skillet; cook 3 minutes or until lightly browned. Return pork to skillet; add broth mixture. Reduce heat to low; cover and simmer 2 to 4 minutes or until pork is pale pink in center. Place pork on plate. Increase heat to high; boil sauce 2 to 3 minutes or until reduced and slightly thickened. Serve sauce over pork. 2 servings