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Ingredients
| pork tenderloin: 1 lb |
| black pepper: 1/2 tsp |
| salt: 1/4 tsp |
| olive oil: 2 tsp (divided) |
| cooking spray |
| garlic (minced): 1 Tbl (minced) |
| red wine: 1/2 cup |
| dried rosemary: 1/2 tsp (crumbled) |
| canned tomato paste: 2 Tbl |
| non-fat chicken broth: 3/4 cup |
| orange juice: 1/4 cup |
Pork Medallions With Orange-Rosemary Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Trim fat from pork, and cut crosswise into 1 inch thick pieces.
- Place each piece between 2 sheets of heavy-duty plastic wrap;.
- flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
- Sprinkle both sides of pork with pepper and salt.
- Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
- Add pork; cook 3 minutes on each side or until done.
- Remove pork from pan; set aside.
- Heat 1 tsp oil in pan.
- Add garlic; saute 45 seconds.
- Stir in wine and rosemary, scraping pan to loosen browned bits.
- Add tomato paste; cook 2 minutes.
- Stir in broth and orange juice; cook until thick (about 6 minutes).
- Serve pork with sauce.