Rosemary Pork Medallions

Name: Rosemary Pork Medallions
Total time: 1800 s
Yield: 4 servings
Ingredients: 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

Pork

10Ingredients

690Calories

30Minutes

Ingredients

servings:

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)

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Directions

1Preheat 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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