Mediterranean Pork Medallions

• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided
• 1 cup frozen cut green beans
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 1-1/2 cups instant white rice, uncooked
• 1 pork tenderloin (1 lb./500 g), cut crosswise into 8 slices Safeway 1 lb For $3.99 thru 02/09
• 1 tsp. dried rosemary leaves, crushed
• 1 cup chopped plum tomatoes (about 2 medium) King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. Kraft 100% Parmesan Grated Cheese

1. Heat 2 Tbsp.
2. of the dressing in medium saucepan on medium heat.
3. Add beans; cook 1 min.
4. Stir in broth; bring to boil.
5. Reduce heat to medium-low; simmer 2 to 3 min.
6. or until beans are crisp-tender.
7. Add rice; return to boil.
8. Cover; remove from heat.
9. Let stand 5 min.
10. or until liquid is absorbed.
11. Meanwhile, pound meat slices with meat mallet to 1/2-inch thickness.
12. Sprinkle with rosemary.
13. Heat remaining 2 Tbsp.
14. dressing in large nonstick skillet.
15. Add meat; cook 4 min.
16. on each side or until cooked through.
17. Place two of the meat medallions on each of four individual serving plates; top evenly with juices from skillet.
18. Add tomatoes and cheese to rice mixture; stir.
19. Serve with the meat.

tomato, chicken broth, instant white rice, pork tenderloin, rosemary, tomatoes, cheese

Taken from www.kraftrecipes.com/recipes/mediterranean-pork-medallions-104577.aspx (may not work)