Mediterranean Pork Medallions

Makes 4 Servings


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.