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Pork Medallions with Rosemary and Mushrooms

 
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Times:

10 minutes prep, 15 minutes cook
Ingredients Icon

Ingredients:

1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon butter
1 cup fresh mushrooms, sliced
2 tablespoons onion, finely chopped
1-3 teaspoons fresh rosemary, chopped 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 Icon

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 mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.

Servings: 4

Serving Suggestions Icon

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 Icon

Nutrition:

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
Random Grilling Tip:
Chops are best prepared by grilling directly over the coals.

 
 
 
 
 
Recipe Detail

Ratings

 
  See Reviews By 1 Users
 

perfect
by shannon 02/17/2010
this recipie was easy and perfect, took a little longer to cook a double batch though.
Buying/Handling/Storing Tip:

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


More Butcher Tips
About the Cut

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


Learn About the Pork Cuts
Cooking Method: Braising
COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

More about this cooking method
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