Busters Recipes

Pork Medallions with Rosemary and Mushrooms
  
1 pound pork tenderloin, cut into 8 crosswise pieces
1 tablespoon margarine
1 cup sliced fresh mushrooms
2 tablespoons finely chopped onion
1 to 3 teaspoons chopped fresh rosemary
1/4 teaspoon celery salt
1 clove garlic, minced
1 tablespon dry vermouth or sherry
fresh rosemary sprigs, optional
fresh mushrooms, optional
  
  Press each pork tenderloin slice to 1-inch thickness. Heat
margarine in large heavy skillet over medium-high heat. Brown
pork quickly, about 1 minute on each side. Remove from heat.
Place cooked pork slices on serving plate, reserving drippings.
Keep warm. Add mushrooms, onion, rosemary, celery salt, pepper
and garlic to reserved drippings in skillet. Cook over low heat
about 2 minutes, stirring frequently. Add vermouth; stir to
blend. Return pork slices to skillet; spoon mushroom mixture
over slices. Cover and simmer 3 to 4 minutes. Place pork slices
and mushrooms mixture on serving plate. Garnish with sprigs of
fresh rosemary and fresh mushrooms caps, if desired.
Serves 4.

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