Pork Medallions Italiano
¼ cup orzo pasta
1 pork tenderloin (about a pound)
1 tablespoon lemon pepper olive oil
1 4 ½ oz. to 16 oz. can San Marzano tomatoes
1 9 oz. pkg. frozen artichoke hearts
1 tablespoon tomato paste
¾ teaspoon salt
½ teaspoon sugar
¼ teaspoon rosemary chopped finely
1 cup frozen peas
Prepare orzo as directed and drain.
Cut off any fat from pork; cut diagonally into thin slices. In non-stick 12 inch skillet over medium-high heat, cook pork slices in olive oil until browned on both sides, about 5 minutes. Remove pork to plate.
In same skillet over high heat, heat tomatoes with their liquid, frozen artichoke hearts, tomato paste, salt, sugar and rosemary to boiling. Reduce heat to low; cover and simmer until artichoke hearts are heated through. Stir in orzo, frozen peas and pork. Heat through.
Makes 4 main- dish servings.
Each serving: about 320 calories
8 grams of fat, 74 mg cholesterol, 795 mg sodium