Rosemary Pork Medallions

Servings 4 servings


  • 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.
Tried this recipe?Let us know how it was!