Peppered Pork Medallions in Tangy Mushroom Sauce

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1
pork tenderloin (1 to 1 1/4 lb)
1
teaspoon mixed-pepper seasoning
1/4
teaspoon salt
2
teaspoons vegetable oil
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2
tablespoons all-purpose flour
2
tablespoons balsamic vinegar
2
teaspoons dried rosemary leaves, crumbled
1
package (8 oz) fresh whole mushrooms

Directions

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Nutrition Information

Recipe Step Photos

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