Pork Medallions with Mushrooms and Rosemary

By Katecooks

245 cal
11.5g total fat
2.5g sat fat
29g protein
6g carbs
70mg cholesterol
525mg sodium
1.5g fiber

Ingredients

• 2/3 cup low sodium chicken broth
• 1 tbs tomato paste
• 1/4 tsp dried rosemary, crushed
• 1/4 tsp kosher salt
• 1/8 tsp pepper
• 8 oz pork tenderloin, cut crosswise into 4 pieces
• 1 tbs seasoned dry bread crumbs
• 1 tbs EVOO
• 1 1/2 cups sliced mushrooms

Details

Servings 4

Preparation

Step 1

1. Gradually whisk broth into tomato paste in med bowl. Stir in rosemary, salt and pepper. Flatten pork to 1 inch thickness; lightly coat with bread crumbs.

2. Heat oil in large skillet over med-high heat until hot. Cook pork 6 min or until golden brown, turning once. Place on plate.

3. Reduce heat to medium. Add mushrooms to same skillet; cook 3 min or until lightly browned, stirring occasionally. Return pork to skillet; add broth mix. Reduce heat to low; simmer, covered 204 min or until pork is pale pink in center. Place pork on plate.

4. Increase heat to high; boil sauce 203 min or until reduced and slightly thickened. Serve over pork