Rosemary Pork Medallions
- 1 clove garlic pressed
- 1 teaspoon rosemary
- 1 teaspoon sage
- 1 tablespoon olive oil
- 2 pork tenderloins 8 to 12-oz. each
- 2 teaspoons lemon juice
- Make a paste from the garlic, rosemary, sage and oil; rub into the pork, then slice pork into almost 1- inch strips.
- In a large skillet over medium-high heat, saute pork strips until they are no longer pink in the center, about 4 minutes per side. Use more oil if needed.
- Place pork strips on a serving platter and drizzle with lemon juice.
SERVING SUGGESTION: Add a side of baked Hubbard squash and steamed cauliflower and broccoli florets. GLUTEN FREE: No changes necessary. NUTRITION: Per Serving: 237 Calories; 9g Fat; 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat.
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