• 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)


  1. 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.
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