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Peppered Pork Medallions in Tangy Mushroom Sauce

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

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( 11 Ratings)

11 Ratings

5 Stars 55%

4 Stars 18%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 30 min
Total Time 30 min
Servings 4

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 320mg; 320%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 4/25/2012 7:54:42 AM REPORT ABUSE Booyogi2000 said:

Rating:

I made this last night and it was quick, easy and delicious. I substituted mushroom buttons (canned) which added to the ease!

This reply was: Helpful Inspiring

Posted 2/17/2012 10:19:09 AM REPORT ABUSE Samoo said:

Rating:

I made this for dinner last nite for the first time and my husband and I both thought it was very good! I am always looking for different ways to cook pork that are easy and not a lot of ingredients! This receipe was just that. I will indeed make it again. =)

This reply was: Helpful Inspiring

Posted 1/27/2012 8:24:29 PM REPORT ABUSE Chrissy8031 said:

Rating:

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.

This reply was: Helpful Inspiring