Rosemary Pork Medallions with Peas
Total TimePrep/Total Time: 25 min.
- 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
- 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.
Nutrition Facts3 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.
Jun 3, 2018
This looks delicious - but is it really "kid-friendly" I hated peas when I was a kid! Do kids really like peas? To me, they are a "love or hate kind of vegetable and are actually really not a vegetable they are a legume.
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