Ingredients
1 pound pork tenderloin, cut into 1/2-inch slices1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all-purpose flour1 tablespoon olive oil2 teaspoons butter1 cup reduced-sodium chicken broth1 garlic clove, minced1 teaspoon dried rosemary, crushed2 cups frozen peas
Preparation
Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess.
In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm.
In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.
