Monday’s Meal: Pork Medallions with Rosemary and Mushrooms

July 16th, 2012

Good morning! Cammi here with Monday’s meal. I came across this recipe a while back on Quality Health, and had to try it that night. I love pork, and love cooking with wine. It ended up being so juicy, and just plain delicious! I hope you love it too!

Pork Medallions with Rosemary and Mushrooms

Ingredients:

1 clove garlic, crushed

1 tbsp unsalted butter

1 lb boneless pork tenderloin chops, cut crosswise into .5 in. pieces

1 tbsp dry vermouth or sherry

1 cup mushrooms, sliced plus extra unsliced

2 tbsp onion, minced

2 tsp rosemary, chopped or 1 tsp dried, crushed

1/4 tsp celery salt

Cooking Directions:

Press each piece of pork to 1 in. thickness. Melt butter in a heavy nonstick skillet over medium heat. Sauté pork about 2 minutes per side. Remove from heat. Place cooked pork on a serving plate, reserving drippings. Keep warm. Add next 5 ingredients and pepper to taste to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add vermouth and stir to blend. Return pork slices to skillet. Spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. Place pork slices and mushroom mixture on a serving plate