Rosemary Pork Medallions
Rosemary Pork Medallions
10 Ingredients | 30 min | 4 Servings
Dress up tenderloin medallions with this simple dish and sauce. Serve with steamed asparagus and rice pilaf.
Ingredients
- 4 pork tenderloin medallions, 4 ounces each
- flour, (for dredging)
- 2 teaspoons olive oil
- salt, to taste
- pepper, freshly ground, to taste
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 cup beef broth
- 2 tablespoons brandy
- fresh parsley
- lemon, cut in wedges
Instructions
Preheat oven to 400 degrees F. Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3-4 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 8-10 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
- Calories201calories
- Protein26grams
- Fat6grams
- Sodium177milligrams
- Cholesterol75milligrams
- Saturated Fat2grams
- Carbohydrates6grams
- Fiber0grams
