Rosemary Pork Medallions
4 4-ounce pork tenderloin medallions
Flour for dredging
2 teaspoons olive oil
Salt – to taste
Freshly ground black pepper – to taste
1/2 teaspoon dried rosemary – crumbled
1/2 cup beef broth
2 tablespoons brandy
Fresh parsley sprigs
Preheat oven to 400ÂºF. Dredge pork lightly with flour, shaking off excess. Heat oil in heavy skillet. Add pork and brown about 3-4 minutes per side. Season with salt and pepper. Pour off fat from skillet. Press rosemary onto both sides of each medallion. Transfer to baking dish and roast for 8-10 minutes.
Meanwhile, deglaze skillet with stock and brandy over medium heat, stirring up brown bits, reducing to 1/2 cup. Pour sauce over pork, garnish with lemon and parsley and serve immediately.