Pork Medallions
1 pork tenderloin
2 T. OLIVE MILL Porcini Mushroom oil
1 small onion, sliced
¼ cup sliced fresh mushrooms
1 garlic clove, minced
2 t. flour
½ cup chicken broth
¼ t. dried rosemary
¼ t. dried thyme
¼ t salt
1/8 t. pepper
Fresh parsley
Slice tenderloin into ½” thick medallions. In a skillet, brown pork in 2 t. oil for about 2 minutes on each side. Remove from skillet and set aside. In the same skillet add remaining oil, add onion, mushrooms and garlic; sauté for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, thyme, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened. Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley.