Mediterranean Pork Medallions

Ingredients

• 1 tsp rosemary leaves dried crushed
• 14 oz chicken broth fat-free reduced-sodium canned
• 1 cup cut green beans frozen
• 2 cups rice white instant uncooked
• 2 Tbsp parmesan cheese grated kraft
• 1 cup plum tomatoes chopped ( 2 medium)
• 1 lb pork tenderloin 
• 0.5 cup sun tomato vinaigrette dressing made dried with extra virgin olive oil, divided kraft

Equipment

• frying pan
• sauce pan
• meat tenderizer

Directions

1. Heat 1/4 cup of the dressing in medium saucepan on medium heat.
2. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender.
3. Add rice. Return to boil; cover.
4. Remove from heat; let stand 5 min. or until liquid is absorbed.
5. Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary.
6. Heat remaining 1/4 cup dressing in large nonstick skillet.
7. Add meat; cook 4 min. on each side or until cooked through.
8. Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet.
9. Add tomatoes and cheese to rice mixture; stir.
10. Serve with the meat.