Rosemary Pork Medallions With Peas Recipes

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ROSEMARY PORK MEDALLIONS WITH PEAS



Rosemary Pork Medallions with Peas image

It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/2-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 teaspoons butter
1 cup reduced-sodium chicken broth
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
2 cups frozen peas

Steps:

  • 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.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 571mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY



Pork Medallions With Mushroom and Rosemary image

Make and share this Pork Medallions With Mushroom and Rosemary recipe from Food.com.

Provided by QueenJellyBean

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2/3 cup chicken broth
1 tablespoon tomato paste
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon coarse kosher salt
1/8 teaspoon fresh ground pepper
8 ounces pork tenderloin
1 tablespoon seasoned dry bread crumb
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms

Steps:

  • Cut tenderloin crosswise into 4 pieces.
  • Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
  • Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
  • Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
  • Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
  • Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.

Nutrition Facts : Calories 259.4, Fat 13.8, SaturatedFat 3.3, Cholesterol 74.9, Sodium 657.7, Carbohydrate 6.2, Fiber 1.2, Sugar 2.3, Protein 27.4

LEMON & ROSEMARY PORK WITH CHICKPEA SALAD



Lemon & rosemary pork with chickpea salad image

Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 9

1 tbsp olive oil
2 tsp finely chopped rosemary
4 cloves garlic , crushed
juice and zest ½ lemon
4 boneless pork steaks , trimmed of fat
1 red onion , finely sliced
2 tbsp sherry vinegar
2 x 400g/14oz can chickpeas , rinsed and drained
110g bag mixed salad leaves

Steps:

  • Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
  • Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
  • Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

Nutrition Facts : Calories 396 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium

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