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!