Rosemary Pork Medallions With Peas

• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 2 teaspoons butter
• 1 cup reduced-sodium chicken broth
• 1 garlic clove, minced
• 1 teaspoon dried rosemary, crushed
• 2 cups frozen peas

1. Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess.
2. In a large skillet, heat oil and butter over medium heat. Add pork; cook 1-2 minutes on each side or until tender. Remove from pan; keep warm.
3. In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook 2-3 minutes or until liquid is reduced by a third. Stir in peas; cook 2-3 minutes longer or until heated through. Serve with pork.

pork tenderloin, salt, pepper, allpurpose, olive oil, butter, chicken broth, garlic, rosemary, frozen peas

Taken from www.tasteofhome.com/recipes/rosemary-pork-medallions-with-peas/ (may not work)