WW: Pork Medallions with Rosemary
1 lb. boneless pork tenderloin chops, cut crosswise into 1/2 inch pieces
1 Tbs. unsalted butter
1 cup fresh mushrooms, sliced plus extra un-sliced
2 Tbs. onion, finely chopped
2 tsp. fresh rosemary, chopped or 1 tsp. dried, crushed
1/4 tsp. celery salt
1 clove garlic, minced
1 Tbs. dry vermouth or sherry
Press each piece of pork to 1 inch thickness. Melt butter in a heavy nonstick
skillet over medium heat. Sauté pork about 2 minutes per side. Remove from heat.
Place cooked pork on a serving plate, reserving drippings. Keep warm. Add next 5
ingredients and pepper to taste to reserved drippings in skillet. Cook over low
heat about 2 minutes, stirring frequently. Add vermouth and stir to blend.
Return pork slices to skillet. Spoon mushroom mixture over slices. Cover and
simmer 3-4 minutes. Place pork slices and mushroom mixture on a serving plate.
Per serving: calories 188, fat 7.4g, 37% calories from fat, cholesterol 79mg,
protein 26.0g, carbohydrates 2.1g, fiber 0.7g, sugar 0.6g, sodium 145mg, diet
Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat:
0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 3.6
Makes 4 Servings
Weight Watcher Points – 4 Points