S&L Produce

Pork Medallions with Rosemary and Mushrooms

Makes 4 servings


  • 1 pound pork tenderloin, cut into 8 crosswise pieces
  • 1 tablespoon butter
  • 1 cup fresh mushrooms, sliced
  • 2 tablespoons onion, finely chopped
  • 1-3 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary leaves, crushed
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 tablespoon sherry
  • Fresh rosemary sprigs, optional
  • Fresh mushroom caps, optional


  1. Press each pork tenderloin slice to 1 inch thickness.
  2. Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm.
  3. Add mushrooms, onion, rosemary, celery salt, pepper, and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently.
  4. Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices.
  5. Cover and simmer 3-4 minutes.
  6. Place pork slices and mushroom mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushroom caps, if desired.
  7. Served with steamed snow peas and a rice pilaf.

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