Ingredients
1 pork tenderloin (about 1/2 pound)1 tablespoon olive oil1-1/2 teaspoons butter1 small onion, sliced1/4 cup sliced fresh mushrooms1 garlic clove, minced2 teaspoons all-purpose flour1/2 cup chicken broth1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried savory1/4 teaspoon salt1/8 teaspoon pepperMinced fresh parsley, optional
Preparation
Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside.
In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
