Frank's Recipes! Pork Medallions with Orange Rosemary Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Pork Medallions with Orange Rosemary Sauce

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

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.

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

CALORIES 195 (25% from fat); FAT 5.4g (sat 1.3g, mono 3g, poly 0.6g); PROTEIN 25.2g; CARB 5.4g; FIBER 0.6g; CHOL 74mg; IRON 2.2mg; SODIUM 302mg; CALC 27mg