Pork Medallions with Rosemary and Mushrooms
|1 lb pork tenderloin, cut into 8 crosswise pieces|
|1 Tbs butter|
|1 cup fresh mushrooms, sliced|
|2 Tbs onion, finely chopped|
|1-3 tsp fresh rosemary, chopped or 1 teaspoon dried rosemary leaves, crushed|
|1/4 tsp celery salt|
|1 clove garlic, minced|
|1 Tbs sherry|
| fresh rosemary sprigs, optional|
| fresh mushrooms, optional|
|Press each pork tenderloin slice to 1-inch thickness. 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. Add mushrooms, onion, rosemary, celery salt, pepper, and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add sherry; stir to blend. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes. Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.|
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