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Pork Medallions

SUBMITTED BY: Donald Wolter PHOTO BY: rosabela

"My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!"

RECIPE RATING:

Read Reviews (44)

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pork tenderloin
1 tablespoon olive or canola oil
1 1/2 teaspoons butter or margarine
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley

DIRECTIONS

Slice tenderloin into 1/2-in-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

FOOTNOTE

Nutritional Analysis: One serving equals 206 calories, 15 g fat (4 g saturated fat), 83 mg cholesterol, 631 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

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REVIEWS

Reviewed on Jan. 8, 2007 by LIZCANCOOK

I didn't have any savory, but the gravy and pork were delicious without it. This would be... MORE

Reviewed on Dec. 12, 2007 by jamie

i made a few changes starting w/ using about 1.5 lbs of pork cutlets, 8 oz of mushrooms,... MORE

Reviewed on Dec. 10, 2006 by Lesley

Yum! I once made a recipe like this out of a magazine and have been searching everywhere to... MORE

Reviewed on Dec. 10, 2006 by PammyT

I think your wife was right about raving about this recipe !! Wow !! This was really great... MORE

Reviewed on Jan. 20, 2008 by mph

I have to say that this is one of the best pork tenderloin recipes I have used. I went with... MORE

Reviewed on Feb. 15, 2007 by American Beauty

So far I'm in the minority. After reading the reviews, I expected something close to... MORE

Reviewed on Oct. 21, 2008 by Stacey

YUMMMMMMMY!!!! This was excellent. The only thing I added was about 1/2 cup of 1/2 and 1/2... MORE

Reviewed on Sep. 30, 2008 by Rachel Romano

Wow... absolutely amazing! I did double the sauce to serve over rice on the side. Wasn't a... MORE

Reviewed on Feb. 19, 2008 by Hummel97

A keeper. I followed the recipe except I had no savory on hand. This was very good. Next... MORE

Reviewed on Dec. 1, 2007 by Princess Dork

pretty good.... definately double the sauce. we added extra mushrooms because we love them! MORE

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