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
- 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.