Ditalini’s Pork Medallions


Ditalini's Pork Medallions (click to enlarge)


  • 1 lb pork tenderloin
  • olive oil
  • rosemary
  • garlic
  • salt & pepper


Rinse pork tenderloin, then rub with olive oil, crushed rosemary & garlic.  Sprinkle lightly with salt & pepper.  Place in heavy oven-safe frying pan and roast at 425 degrees for 20-25 minutes.

When tenderloin is done, place on cutting board to rest.  Make gravy by adding 1 can beef or chicken broth to the drippings in the frying pan, whisking in any bits that have stuck to the pan.  Add a small amount of corn starch, mixed with water, to thicken.

Serve with boiled small potatoes and steamed green vegetables or a salad (as shown).

© 2010, Crouton deMenthe. All rights reserved.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


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