Pork Medallions With Mushroom And Rosemary – a delicious recipe with chicken broth, tomato paste, rosemary, salt, fresh ground pepper, pork tenderloin. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut tenderloin crosswise into 4 pieces.
2
Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
3
Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
4
Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
5
Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
6
Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.
257
kcal
Calories
13
g
Fat
3
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup chicken broth, 1 tablespoon tomato paste, 1/4 teaspoon dried rosemary, crushed, 1/4 teaspoon coarse kosher salt, and more.
Yes, Pork Medallions With Mushroom And Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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