• 4 pork tenderloin medallions, 4 ounces each
  • flour, (for dredging)
  • 2 teaspoons olive oil
  • salt, to taste
  • pepper, freshly ground, to taste
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/2 cup beef broth
  • 2 tablespoons brandy
  • fresh parsley
  • lemon, cut in wedges

Preheat oven to 400 degrees F. Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3-4 minutes per side. Season with salt and pepper. Pour off fat from skillet. Press rosemary onto both sides of each medallion. Transfer to baking dish and roast for 8-10 minutes. Meanwhile, deglaze skillet with stock and brandy over medium heat, stirring up brown bits, reducing to 1/2 cup. Pour sauce over pork, garnish with lemon and parsley and serve immediately.

Serves 4

Dress up tenderloin medallions with this simple dish and sauce. Serve with steamed asparagus and rice pilaf.

Calories: 201 calories

Protein: 26 grams

Fat: 6 grams

Sodium: 177 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 2 grams

Carbohydrates: 6 grams

Fiber: 0 grams