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Rosemary Pork Medallions with Peas

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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 until tender, 1-2 minutes on each side. 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 until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.
Nutrition 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.

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