Pork Medallions Recipe

5 1 3
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Pork Medallions Recipe

Read Reviews
5 1 3
Publisher Photo
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (about 1/2 pound)
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons butter
  • 1 small onion, sliced
  • 1/4 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Minced fresh parsley, optional

Directions

Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside.
In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired. Yield: 2 servings.
Originally published as Pork Medallions in Cooking for One or Two Cookbook 2003, p185

Nutritional Facts

1/4 pound: 206 calories, 15g fat (4g saturated fat), 83mg cholesterol, 631mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 1 pork tenderloin (about 1/2 pound)
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons butter
  • 1 small onion, sliced
  • 1/4 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Minced fresh parsley, optional
  1. Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside.
  2. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired. Yield: 2 servings.
Originally published as Pork Medallions in Cooking for One or Two Cookbook 2003, p185

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Obermiller User ID: 2372638 84928
Reviewed Sep. 4, 2013

"Seriously my favorite pork recipe! I found a similar one on AR, bookmarked it, then they deleted or changed it completely! Finding this one is heavenly:) Making it w/center cut chops tonight instead of the tenderloin."

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