Pork Medallions with Rosemary and Mushrooms

Name: Pork Medallions with Rosemary and Mushrooms
Total time: 1500 s
Yield: 4 servings
Ingredients: 1 pound pork tenderloin cut into 8 crosswise pieces; 1 tablespoon butter; 1 cup fresh mushrooms sliced; 2 tablespoons onions finely chopped; 3 teaspoons fresh rosemary; 1 teaspoon dried rosemary leaves; 1/4 teaspoon celery salt; 1 clove garlic minced; 1 tablespoon sherry; rosemary sprigs Fresh, optional; fresh mushrooms optional

Pork

11Ingredients

180Calories

25Minutes

Ingredients

servings:

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

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Directions

1Press 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.

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