Rosemary Pork Medallions with Peas Recipe

Rosemary Pork Medallions with Peas Recipe
Rosemary Pork Medallions with Peas Recipe photo by Taste of Home
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Rosemary Pork Medallions with Peas Recipe

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It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. —Laura McAllister, Morganton, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound pork tenderloin, cut into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 1 cup reduced-sodium chicken broth
  • 1 garlic clove, minced
  • 1 teaspoon dried rosemary, crushed
  • 2 cups frozen peas

Directions

Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess.
In a large skillet, heat oil and butter over medium heat. Add pork; cook 1-2 minutes on each side or until tender. Remove from pan; keep warm.
In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook 2-3 minutes or until liquid is reduced by a third. Stir in peas; cook 2-3 minutes longer or until heated through. Serve with pork. Yield: 4 servings.
Originally published as Rosemary Pork Medallions with Peas in Light Recipes 2015, p46

Nutritional Facts

3 ounces cooked pork with 1/3 cup peas: 260 calories, 10g fat (3g saturated fat), 69mg cholesterol, 571mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

  • 1 pound pork tenderloin, cut into 1/2-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 1 cup reduced-sodium chicken broth
  • 1 garlic clove, minced
  • 1 teaspoon dried rosemary, crushed
  • 2 cups frozen peas
  1. Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess.
  2. In a large skillet, heat oil and butter over medium heat. Add pork; cook 1-2 minutes on each side or until tender. Remove from pan; keep warm.
  3. In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook 2-3 minutes or until liquid is reduced by a third. Stir in peas; cook 2-3 minutes longer or until heated through. Serve with pork. Yield: 4 servings.
Originally published as Rosemary Pork Medallions with Peas in Light Recipes 2015, p46

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