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Ingredients
- 1 (pound) pork tenderloin medallions
- 1/4 (cup) all-purpose flour
- 1/2 (teaspoon) salt
- 1/4 (teaspoon) pepper
- 1 (tablespoon) olive oil
- 1 (tablespoon) fresh rosemary, chopped
- 1 clove garlic, minced
- 1/2 (cup) dry red wine
- 1/2 (cup) chicken stock
- 1/8 (cup) kalamata olives, chopped
- 1 (tablespoon) lemon zest
Directions
- Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
- Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 161
- Total Fat
- 7g
- Saturated Fat
- 1g
- Cholesterol
- 25mg
- Sodium
- 723mg
- Carbohydrate
- 12g
- Dietary Fiber
- 0g
- Sugars
- 0g
- Protein
- 9g
- Vitamin A
- 0%
- Vitamin C
- 3%
- Calcium
- 0%
- Iron
- 3%
- Potassium
- 58mg
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