PORK MEDALLIONS WITH MUSHROOMS AND ROSEMARY

By gaster16

Ingredients

• 2/3 cup chicken broth
• 1 tablespoons tomato paste
• 1/4 teaspoon dried rosemary crushed
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 8 oz. pork tenderloin cut crosswise into 4 pieces
• 1 tablespoon seasoned dry bread crumbs
• 1 tablespoon olive oil
• 1-1/2 cups sliced mushrooms

Preparation

Step 1

In medium bowl gradually whisk broth into tomato paste. Stir in rosemary, salt and pepper. Flatten pork to 1” 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 203 minutes or until reduced and slightly thickened. Serve sauce over pork.