Pork Medallion Dinner

My daughter enjoyed making this wonderful dinner for us, knowing it was new to us, since she got the recipe from her mother-in-law, Kathy. Kathy (whose expertise is Italian cooking) has introduced us to cooking with wine and olive oil and always having fresh rosemary on hand. (I freeze it and cut it fine with kitchen shears to flavor food.) I used white cooking wine and balsamic vinaigrette to cook these pork medallions.

Ingredients:

pork tenderloin (approx. 1/2 lb/person)
white wine
balsamic vinaigrette
olive oil
few sprigs fresh rosemary
garlic powder, salt, pepper
potatoes, yams

Method:

Slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.

Cook at med - high heat, turning once, until done (about 10 min).

Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.

Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400ºF for 45 min. or until done. (depends on size)

Serve with Caesar salad, tossed green salad or tomato/cucumber salad mixed with ranch dressing.