Pork Medallions With Orange-Rosemary Sauce - cooking recipe

Ingredients

1 lb pork tenderloin
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons olive oil, divided
cooking spray
1 tablespoon instant minced garlic
1/2 cup dry red wine
1/2 teaspoon dried rosemary, crumbled
2 tablespoons tomato paste
3/4 cup fat-free chicken broth
1/4 cup orange juice

Preparation

Trim fat from pork, and cut crosswise into 1 inch thick pieces.
Place each piece between 2 sheets of heavy-duty plastic wrap;.
flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of pork with pepper and salt.
Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
Add pork; cook 3 minutes on each side or until done.
Remove pork from pan; set aside.
Heat 1 tsp oil in pan.
Add garlic; saute 45 seconds.
Stir in wine and rosemary, scraping pan to loosen browned bits.
Add tomato paste; cook 2 minutes.
Stir in broth and orange juice; cook until thick (about 6 minutes).
Serve pork with sauce.