Pork Medallions with Rosemary and Mushrooms
2 lbs. boneless pork tenderloin chops, cut crosswise into 1/2 inch pieces
2 Tbs. unsalted butter
2 cups fresh mushrooms, sliced plus extra unsliced
1/4 cup onion, finely chopped
1 Tbs. plus 1 tsp. fresh rosemary, chopped or 2 tsp. dried, crushed
1/2 tsp. celery salt
2 cloves garlic, minced
2 Tbs. dry vermouth or sherry
Press each piece of pork to 1 inch thickness. Melt butter in a heavy nonstick skillet over medium heat. Saute 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.
calories 188, fat 7.4g, cholesterol 79mg, protein 26.0g, carbohydrates 2.1g, fiber 0.7g, sugar 0.6g, sodium 145mg
WW Points: 4 pt.