Ingredients Jump to Instructions ↓

  1. 4 pork tenderloin medallions, 4-ounces each Flour for dredging

  2. 2 teaspoons olive oil Salt, to taste Freshly ground black pepper, to taste

  3. 1/2 teaspoon dried rosemary, crumbled

  4. 1/2 cup beef broth

  5. 2 tablespoons brandy Fresh parsley sprigs Lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C). Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3 to 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 to 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.


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