Rosemary Pork Medallions with Peas

• Meat

  • 1 Pork tenderloin (1 pound

• Produce

  • 1 Garlic clove
  • 2 cups Peas, frozen
  • 1 tsp Rosemary, dried

• Canned Goods

  • 1 cup Chicken broth, reduced sodium

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tsp Butter

Found on tasteofhome.com

Description

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

• 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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