Posted 1/27/2012 8:24:29 PM
A nice change from mushroom soup on pork tenderloin ... a lot of flavor and a rich gravy. You need to grind the rosemary in a mortar and pestle if it's whole leaf. We also used a multicolor pepper grinder from Trader Joe's which mellowed the pepperiness a bit. Be sure to stir occasionally if you want to prevent a "skin" of browned meat under the medallions.