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Peppered Pork Medallions in Tangy Mushroom Sauce

 12 Ratings
5 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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A robust mushroom sauce pairs well slightly spicy pork tenderloin. It's a magnificent 30-minute dish!

Ingredients

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

Directions

  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
320mg
13%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
15%
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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