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Pork Medallions

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  30 Minutes
  Makes 4 servings
When homesteaders first arrived in Oregon Territory they were astonished by the abundant supply of wild nuts that were in the forest. There was also a vast variety of wild berries. When you have a forest filled with wild food, you have the perfect spot for raising pigs, and within a few years Oregon farmers were producing some of the finest pork. They still do. The following sautéed pork loin recipe was prepared by Chef Diane Menzie from the Jacksonville Inn. It's part of her low-fat menu and one of the inn's most popular dishes.
1-1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch-thick medallions
4 tablespoons flour
2 tablespoons vegetable oil
2 cups sliced fresh mushrooms
1 tablespoon chopped fresh rosemary, or 1/2 tablespoon dried
1 shallot, minced, or 2 tablespoons minced onion
1/2 cup beef broth
1/3 cup dry marsala wine, or additional beef broth
Chopped parsley, for garnish
Lightly dredge the pork medallions in the flour.

In a large sauté pan, heat the oil. Place the medallions in the pan and cook 4 minutes on each side.

Add the mushrooms, rosemary, shallot or onion, and pepper to taste to the sauté pan. Cook for 3 minutes. Add the 1/2 cup beef broth and the Marsala or additional beef broth and cook 8 to 10 minutes more.

Serve the meat with the sauce poured over it and garnish with chopped parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 339
Fat. Total: 13g
Fiber: 1g
Carbohydrates, Total: 11g
Sodium: 98mg
% Cal. from Fat: 35%
Cholesterol: 111mg
Protein: 38g
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