Pork Medallions with Orange-Rosemary Sauce

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon bottled garlic minced
• 0.5 teaspoon rosemary dried crumbled
• 0.5 cup cooking wine dry red
• 0.8 cup less-sodium chicken broth fat-free
• 2 teaspoons olive oil divided
• 0.3 cup orange juice 
• 1 pound pork tenderloin 
• 0.3 teaspoon salt 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Trim fat from pork, and cut crosswise into 1-inch-thick pieces.
2. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin.
3. Sprinkle both sides of pork with pepper and salt.
4. Heat 1 teaspoon oil in a 9-inch cast-iron skillet coated with cooking spray over medium-high heat.
5. Add pork; cook 3 minutes on each side or until done.
6. Remove pork from pan; set aside.
7. Heat 1 teaspoon oil in pan.
8. Add garlic; saut 45 seconds. Stir in wine and rosemary, scraping pan to loosen browned bits.
9. Add tomato paste; cook 2 minutes. Stir in broth and orange juice; cook until thick (about 6 minutes).
10. Serve pork with sauce.