Pork Medallions With Mushroom And Rosemary - cooking recipe

Ingredients

2/3 cup chicken broth
1 tablespoon tomato paste
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon coarse kosher salt
1/8 teaspoon fresh ground pepper
8 ounces pork tenderloin
1 tablespoon seasoned dry bread crumb
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms

Preparation

Cut tenderloin crosswise into 4 pieces.
Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.