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Pork Medallions with Orange-Rosemary Sauce

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

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

Nutrition 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

How to Make It

  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.