Peppered Pork Medallions in Tangy Mushroom Sauce

Peppered Pork Medallions in Tangy Mushroom Sauce

A robust mushroom sauce pairs well slightly spicy pork tenderloin. It's a magnificent 30-minute dish!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
pork tenderloin (1 to 1 1/4 lb)
1
teaspoon mixed-pepper seasoning
1/4
teaspoon salt
2
teaspoons vegetable oil
1
cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
2
tablespoons Gold Medal® all-purpose flour
2
tablespoons balsamic vinegar
2
teaspoons dried rosemary leaves, crumbled
1
package (8 oz) fresh whole mushrooms
  1. Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
  2. Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
  3. Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
If your family doesn't care for the flavor of rosemary, you could try thyme, parsley or oregano instead.
Small crimini mushrooms can be used in place of the regular white mushrooms. They have a slightly more earthy flavor and meatier texture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 320mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.