*Recipe* Peppered Pork Medallions in Tangy Mushroom Sauce

I love finding a new site…. This is from EatBetterAmerica.com!

Peppered Pork Medallions in Tangy Mushroom Sauce

Got 30 minutes? You’ve got time to make tender pork slices simmered in tangy mushroom sauce! From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:4 servings
1 pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch thick slices
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
2 teaspoons canola or olive oil
3/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
2 tablespoons all-purpose flour
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
1 package (8 oz) fresh whole mushrooms, cut into quarters
1. Sprinkle both sides of pork slices with pepper and salt. In 10-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, turning once, until browned.
2. Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally. Serve with rice.
High Altitude (3500-6500 ft): No change.

 

Nutritional Information

1 Serving: Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 310mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 1g); Protein 28g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
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