Pork Medallions with Rosemary and Mushrooms

Meal Ideas

Party with Pork

Prep Time: 10 minutes
Cook Time: 15 minutes

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

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

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.

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 Cooking Tip:

When you are in a hurry—turn to cuts that cook up quickly, such as chops, tenderloins and cutlets.

Ratings

See Reviews (2)

Good with modifications
by J 09/04/2010

Pork takes much longer than a few minutes. Needs more liquid, I used stock. Next time I'll add more onions and garlic also

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

Rate this Recipe
My Rating
Review Title
Comment
Image

Pork Medallions with Rosemary and Mushrooms

Times

Ingredients

Cooking Directions

Serving Suggestions

Nutrition

Ratings