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, whose expertise is Italian cooking. She 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) Using one small tenderloin, this makes dinner for two.

Ingredients:

• pork tenderloin (approx. 1/2 lb/person)
• white wine (cooking wine if you prefer)
• balsamic vinaigrette
• olive oil
• few sprigs fresh rosemary
• garlic powder, salt, pepper
• potatoes and any other veggies to roast

Method:

1. Quarter unpeeled potatoes. Place in well greased or foil lined baking dish. Drizzle/sprinkle with olive oil, garlic salt, salt, pepper and rosemary. Toss. Bake at 400º F for 45 minutes or until done. You can mix in chopped carrots and cook the vegetables for 5-10 minutes before roasting, to cut down on time. You can put frozen beans alongside the potatoes, mixed with olive oil and crushed fresh garlic. 
2. Fifteen minutes before veggies are done, slice pork tenderloin into 1/2 inch slices. Heat a pan with 1/4 cup white wine.
3. Add meat. Sprinkle with leaves of 3 sprigs of rosemary, garlic powder, salt and pepper.
4. Cook at medium - high heat, turning once, until done (about 10 min).
5. Optional: drizzle with olive oil while cooking or balsamic vinegar near the end of cooking.
6. Serve with roasted vegetables and a salad.