Peppered Pork Medallions in Tangy Mushroom Sauce

 

1

pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch thick slices

1/2

teaspoon coarse ground black pepper

1/4

teaspoon salt

2

teaspoons canola or olive oil

3/4

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

2

tablespoons all-purpose flour

1

tablespoon balsamic vinegar

1/2

teaspoon dried thyme leaves

1

package (8 oz) fresh whole mushrooms, cut into quarters

• 1 Sprinkle both sides of pork slices with pepper and salt. In 10-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, turning once, until browned.
• 2 Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally. Serve with rice.