Apricot-Rosemary Pork Medallions

• 2 pork tenderloins (1 pound each)
• 1/2 cup seasoned bread crumbs
• 2 tablespoons olive oil
• 6 cups fresh broccoli florets
• 2/3 cup apricot preserves
• 1/4 cup white wine or chicken broth
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 5-1/3 cups hot cooked brown rice

1. Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a
2. , heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145u0b0.
3. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender.
4. In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

pork, bread crumbs, olive oil, fresh broccoli florets, apricot preserves, white wine, fresh rosemary, salt, pepper, brown rice

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