PEPPERED PORK MEDALLIONS IN TANGY MUSHROOM SAUCE

Peppered Pork Medallions in Tangy Mushroom Sauce image

A robust mushroom sauce pairs well slightly spicy pork tenderloin. It's a magnificent 30-minute dish!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

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Ingredients

1 pork tenderloin (1 to 1 1/4 lb)
1 teaspoon mixed-pepper seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons balsamic vinegar
2 teaspoons dried rosemary leaves, crumbled
1 package (8 oz) fresh whole mushrooms

Steps:

Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.

Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g