Mediterranean Pork Medallions

Ingredients

1/2	cup	sun dried tomato vinaigrette, divided
1	cup	frozen cut green beans
1	can	(14 1/2 oz.) fat free reduced sodium chicken broth
2	cups	Minute^® White Rice, uncooked
1	lb	pork tenderloin, cut crosswise into 8 slices
1	tsp	dried rosemary, crushed
1	cup	plum tomatoes, chopped (about 2 medium)
2	Tbsps	grated Parmesan cheese

Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 minute. Stir in broth; bring to boil. Reduce heat to medium and simmer 2 to 3 minutes or until beans are crisp-tender.
Add rice; return to boil. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
Meanwhile, pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet.
Add meat; cook 4 minutes on each side or until cooked through. Place two of the meat medallions on individual serving plates; top evenly with juices from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.
Jazz It Up: Prepare as directed, adding 2 cups packed torn fresh spinach leaves to bean mixture along with the rice.