6 to 8 oz Green Giant™ Fresh whole mushrooms
1 pork tenderloin (1 to 1 1/4 lb)
1 teaspoon mixed-pepper seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
1 cup Progresso® reduced-sodium chicken broth (from 32 oz carton)
2 tablespoons Gold Medal® all-purpose flour
2 tablespoons balsamic vinegar
2 teaspoons dried rosemary leaves, crumbled 1 package (8 oz)
1. Cut pork into four 4 oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2" in diameter, less than 1/2 inch thick.
2. Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12" nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned
3. 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, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.
1 Serving: Calories 200 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g); Cholesterol 70mg; Sodium 320mg; Total Carbohydrate 6g (Dietary Fiber 0g); Protein 29g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 15% Exchanges: 1/2 Starch, 4 Very Lean Meat, 1/2 Fat Carbohydrate Choices: 1/2