• 1 pound pork tenderloin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons olive oil, divided
  • Cooking spray
  • 1 tablespoon bottled minced garlic
  • 1/2 cup dry red wine
  • 1/2 teaspoon dried rosemary, crumbled
  • 2 tablespoons tomato paste
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup orange juice


1. Trim fat from pork, and cut crosswise into 1-inch-thick pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with pepper and salt.
2. Heat 1 teaspoon oil in a 9-inch cast-iron skillet coated with cooking
spray over medium-high heat. Add pork; cook 3 minutes on each side or until
done. Remove pork from pan; set aside.
3. Heat 1 teaspoon oil in pan. Add garlic; saute 45 seconds. Stir in wine and rosemary, scraping pan to loosen browned bits. Add tomato paste; cook 2
minutes. Stir in broth and orange juice; cook until thick (about 6 minutes).
Serve pork with sauce.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce).

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Submitted 6/13/05.
Source: Internet/DougsDelights
Submitted By: Marlen
Pork Medallions With Orange-Rosemary Sauce