Pork tenderloin provencal

Yield: 1 servings

Measure Ingredient
5 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
1 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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