Addictive like you wouldn’t believe! A perfect creamy mushroom seasoned sauce coats the pork tenderloin medallion. There won’t be any leftovers! Serve this over fettuccini noodles (included).
Addictive like you wouldn’t believe! A perfect creamy mushroom seasoned sauce coats the pork tenderloin medallion. There won’t be any leftovers! Serve this over fettuccini noodles (included). Comes with Asian Peas.
Downsized 2-3 Servings, Fullsized 4-6 Servings
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Rosemary Mushroom Pork Medallions
- Thaw completely in refrigerator.
- Start your rice according to directions.
- Preheat skillet to medium-high with 1 Tbsp oil.
- Add pork medallions to flour mixture, shake until coated. Place pork into pan and sauté for 3 to 5 mins per side (DO NOT OVERCOOK) Remove to a plate.
- Heat another Tbsp oil and add mushrooms; cook 5 mins.
- Pour in broth and bring to a boil. Return pork to skillet; cook 3-5 mins.
Turn off heat and mix in the sour cream and rosemary. Serve with a side of DFC Super Seasoned Green Beans. Delicicious
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