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Mediterranean Pork Medallions

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Mediterranean Pork Medallions recipe
photo by:
kraft
Very tasty dish- used fresh rosemary and fresh green beans and brown rice instead of white... this combo enhanced the meal and the whole family loved it!
posted by
briggsie25
on 7/11/2010
time
prep:
10 min
total:
28 min
servings
total:
4 servings
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What You Need

1/2
cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1
cup frozen cut green beans
1
can (14 oz.) fat-free reduced-sodium chicken broth
2
cups instant white rice, uncooked
1
 pork tenderloin (1 lb.), cut crosswise into 8 slices
1
tsp. dried rosemary leaves, crushed
1
cup chopped plum tomatoes (about 2 medium)
2
Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.

MEANWHILE, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.

PLACE two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.

Kraft Kitchens Tips

Special Extra
Prepare as directed, adding 2 cups packed torn fresh spinach leaves to bean mixture along with the rice.
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