Pork Medallions with Orange-Rosemary Sauce

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 25%
  • Fat: 5.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.2g
  • Carbohydrate: 5.4g
  • Fiber: 0.6g
  • Cholesterol: 74mg
  • Iron: 2.2mg
  • Sodium: 302mg
  • Calcium: 27mg

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

  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.
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