Rosemary Pork Medallions
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lean pork tenderloins
In a small bowl or cup, make a paste from the garlic, rosemary, sage and oil.
Rub into the pork then slice pork into almost 1-inch strips.
In a large skillet over medium-high heat, saute pork strips until they are no longer pink in the center, about 4 minutes per side (use a little more oil if needed).
Place pork strips on a serving platter and drizzle with lemon juice.
Per Serving: 215 Calories; 7g Fat; 36g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 85mg Sodium.Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Points: 5
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