Pork Medallions with Mushrooms and Rosemary

By DOMESTICDIVA

Pieces of pork tenderloin are flattened into medallions, lightly breaded and topped with a tasty mushroom-tomato sauce. Tubes of tomato paste, shelved near the other tomato products in stores, are convenient for recipes like this that call for a small amount. Just squeeze out what you need and store the tube in the refrigerator.

Ingredients

• 2/3 cup reduced-sodium chicken broth
• 1 tablespoon tomato paste
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon kosher (coarse) 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

1. 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.

2. 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.

3. 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.

4. Increase heat to high; boil sauce 2 to 3 minutes or until reduced and slightly thickened. Serve sauce over pork.

2 servings

PER SERVING: 245 calories, 11.5 g total fat (2.5 g saturated fat), 29 g protein, 6 g carbohydrate, 70 mg cholesterol, 525 mg sodium, 1.5 g fiber