Pork Medallions with Rosemary and Mushrooms

  • 1 pound pork tenderloin, cut into 8 crosswise pieces
  • 1 tablespoon margarine
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons finely chopped onion
  • 1-3 teaspoons chopped fresh rosemary OR 1 teaspoon dried rosemary leaves, crushed
  • 1/4 teaspoon celery salt
  • 1 clove garlic, minced
  • 1 tablespoon sherry
  • Fresh rosemary sprigs (optional)
  • Fresh mushrooms (optional)

Cooking Directions

Press each pork tenderloin slice to 1-inch thickness. Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm. Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. Place pork slices and mushroom mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.

Serves 4.

Serving Suggestions

This dish is easy but tastes impressive. You can also use apple juice instead of sherry. Serve with steamed snow peas and a rice pilaf.

Nutrition Facts

Calories 168 calories
Protein 25 grams
Fat 7 grams
Sodium 180 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 2 grams
Fiber 0 grams
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