Pork Medallions with Orange-Rosemary Sauce

Pork Medallions with Orange-Rosemary Sauce Recipe
Randy Mayor

Yield:

4 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 25 %
Fat 5.4 g
Satfat 1.3 g
Monofat 3 g
Polyfat 0.6 g
Protein 25.2 g
Carbohydrate 5.4 g
Fiber 0.6 g
Cholesterol 74 mg
Iron 2.2 mg
Sodium 302 mg
Calcium 27 mg

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

Preparation

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.

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.

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.

October 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note