Rosemary Pork Medallions
Dress up herb-seasoned tenderloin medallions with a simple brandied pan sauce. Serve with steamed asparagus and rice pilaf.
4 (4-ounce) pork tenderloin medallions
All-purpose flour for dredging
2 teaspoons olive oil
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon dried rosemary, crumbled
1/2 cup beef broth
2 tablespoons brandy
Fresh parsley sprigs
- Preheat oven to 400°F (205°C).
- Dredge pork lightly with flour, shaking off excess.
- Heat oil in heavy skillet. Add pork and brown about 3 to 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 to 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 173 calories Protein 24 grams Fat 6 grams Sodium 288 milligrams Cholesterol 67 milligrams.
Recipe provided courtesy of National Pork Board.