Pork Medallions With Orange-Rosemary Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 lb pork tenderloin |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 teaspoons olive oil, divided |
cooking spray |
1 tablespoon instant minced garlic |
1/2 cup dry red wine |
1/2 teaspoon dried rosemary, crumbled |
2 tablespoons tomato paste |
3/4 cup fat-free chicken broth |
1/4 cup orange juice |
Directions:
1. Trim fat from pork, and cut crosswise into 1 inch thick pieces.
2. Place each piece between 2 sheets of heavy-duty plastic wrap;.
3. flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
4. Sprinkle both sides of pork with pepper and salt.
5. Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
6. Add pork; cook 3 minutes on each side or until done.
7. Remove pork from pan; set aside.
8. Heat 1 tsp oil in pan.
9. Add garlic; saute 45 seconds.
10. Stir in wine and rosemary, scraping pan to loosen browned bits.
11. Add tomato paste; cook 2 minutes.
12. Stir in broth and orange juice; cook until thick (about 6 minutes).
13. Serve pork with sauce.
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