PORK MEDALLIONS

By joanmarie

Ingredients

• 1 pork tenderloin (about 1/2 pound)
• 1 tablespoon olive oil
• 1-1/2 teaspoons butter
• 1 small onion, sliced
• 1/4 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 2 teaspoons all-purpose flour
• 1/2 cup chicken broth
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried savory
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Minced fresh parsley, optional

Details

Servings 2

Preparation

Step 1

Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside.
In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired. Yield: 2 servings.