pork tenderloin provencal

Shelf life
1 servings
Medallions of pork; (1 oz. each) cut
  ; from a pork
  ; tenderloin
1 ounce Olive oil
2 tablespoons Sliced mushrooms
2 tablespoons Fresh tomatoes
½ teaspoon Garlic
1 teaspoon Chopped onion
4 ounces Brown sauce
2 larges Mushrooms for garnishing
  Chopped parsley
2 ounces White wine
Artichoke heart cut into quarters

NOTE: Use any of your favorite fresh vegetables Saute pork medallions in olive oil. Remove pork and add vegetables (firmer vegetables first). Deglaze with white wine. Add brown sauce and pour over pork medallions. Enjoy!

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