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Categories:Viewed: 16 - Published at: 6 years ago
Ingredients
- 4 pork tenderloin medallions 4 ounces each
- flour for dredging
- 2 teaspoons olive oil
- salt to taste
- pepper freshly ground, to taste
- 1/2 teaspoon dried rosemary crumbled
- 1/2 cup beef broth
- 2 tablespoons brandy
- fresh parsley
- lemon cut in wedges
Method
- 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.
