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  • Lauren

Rosemary Pork Medallions

Pork tenderloin medallions cooked in a skillet and topped with a rosemary mushroom chutney

WW My Way Smart Points: 3 Green, 3 Blue, 3 Purple

Cooking the Pork

I cut my pork tenderloin into 12 even pieces. I then heated up the olive oil in a large skillet over medium heat. I then cooked the pork with salt and pepper for 3 minutes per side. Once the pork was cooked I then took the medallions out of the pan and placed them on a plate and covered them with foil.

Making Mushroom Chutney

In the same skillet the pork cooked in, I added in the chopped shallot, mushrooms, rosemary, garlic, and wine. I then cooked that together until the mushrooms had released most of their water. I then placed the pork back in the pan and let the sauce cook out the remaining water.

Topping Things Off

I then placed 3 medallions on each plate and spooned the mushroom mixture evenly over each serving. Serve this with a tasty veggie or side dish and enjoy!


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