Garlic Rosemary Pork Tenderloin

* 9 oz. pork tenderloin
* 1 tsp olive oil
* 1 1/2 teaspoons butter or margarine
* 1 small onion, sliced
* 1/ 1/2 cup sliced fresh mushrooms
* 6 garlic cloves, minced
* 2 teaspoons all-purpose flour
* 1/2 cup chicken broth
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

1. Slice tenderloin into 1/2-in-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

I served it with Rosemary Garlic Roasted potatoes. My husband thought it was a keeper!!


Number of Servings: 2

Recipe submitted by SparkPeople user MYSHARONANY.