Pork Medley Recipe

Pork Medley Recipe

  • 1 pound pork tenderloin
  • 2 teaspoons flour
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1/2 cup julienne cut carrots
  • 3 green onions, chopped
  • 1 (2.5 ounce) jar sliced mushrooms, drained
  • 1/4 teaspoon rosemary leaves
  • 1/4 cup Holland House® White Cooking Wine
  • 1/4 cup chicken broth
  1. Coat pork with flour; sprinkle with pepper. Melt butter in large skillet over medium heat. Add pork and carrots; cook 4 minutes. Turn pork over. Add green onions, mushrooms and rosemary; cook until mushrooms are just softened, about 1 minute. Stir in cooking wine and broth. Bring to a boil; reduce heat. Simmer until pork is tender and no longer pink, about 3 to 5 minutes.
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