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Pork Medley

By: Holland House®

"Enjoy this tender cut of meat in a light but flavorful sauce. Serve with creamy coleslaw and crusty rolls."

Rate/Review | Read Reviews (2)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 pound pork tenderloin
2 teaspoons flour
1/4 teaspoon pepper
1/4 cup butter
1/2 cup julienne cut carrots
3 green onions, chopped
1 (2.5 ounce) jar sliced mushrooms, drained
1/4 teaspoon rosemary leaves
1/4 cup Holland House® White Cooking Wine
1/4 cup chicken broth

Directions

Coat pork with flour; sprinkle with pepper. Melt butter in large skillet over medium heat. Add pork and carrots; cook 4 minutes. Turn pork over. Add green onions, mushrooms and rosemary; cook until mushrooms are just softened, about 1 minute. Stir in cooking wine and broth. Bring to a boil; reduce heat. Simmer until pork is tender and no longer pink, about 3 to 5 minutes.