Pork Medallions with Orange-Rosemary Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pound pork tenderloin |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
2 teaspoons olive oil, divided |
cooking spray |
1 tablespoon bottled minced garlic |
1/2 cup dry red wine |
1/2 teaspoon dried rosemary, crumbled |
2 tablespoons tomato paste |
3/4 cup fat-free, less-sodium chicken broth |
1/4 cup orange juice |
Directions:
1. Trim fat from pork, and cut crosswise into 1-inch-thick pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with pepper and salt.
2. Heat 1 teaspoon oil in a 9-inch cast-iron skillet coated with cooking spray over medium-high heat. Add pork; cook 3 minutes on each side or until done. Remove pork from pan; set aside.
3. Heat 1 teaspoon oil in pan. Add garlic; sauté 45 seconds. Stir in wine and rosemary, scraping pan to loosen browned bits. Add tomato paste; cook 2 minutes. Stir in broth and orange juice; cook until thick (about 6 minutes). Serve pork with sauce.
|
|