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Ingredients
US|METRIC
4 SERVINGS
- 4 pork tenderloin medallions (4 ounces each)
- flour (for dredging)
- 2 tsp. olive oil
- salt (to taste)
- pepper (freshly ground, to taste)
- 1/2 tsp. dried rosemary (crumbled)
- 1/2 cup beef broth
- 2 Tbsp. brandy
- fresh parsley
- lemon (cut in wedges)
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Directions
- Preheat oven to 400 degrees F. Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3-4 minutes per side. Season with salt and pepper. Pour off fat from skillet. Press rosemary onto both sides of each medallion. Transfer to baking dish and roast for 8-10 minutes. Meanwhile, deglaze skillet with stock and brandy over medium heat, stirring up brown bits, reducing to 1/2 cup. Pour sauce over pork, garnish with lemon and parsley and serve immediately.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol330mg110% |
| Sodium560mg23% |
| Potassium2100mg60% |
| Protein108g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C40% |
| Calcium6% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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