Pork Medallions Marsala

Marsala lends an elegant flavor to a meaty mushroom sauce that’s served over pork medallions. Add steamed green beans and mashed sweet potatoes to complete the meal.

1 (1-lb.) pork tenderloin
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 1/4 teaspoons olive oil,divided
4 garlic cloves, minced, divided
1 (8-oz.) pkg. crimini mushrooms, sliced
(3 cups)1/3 cup dry Marsala, dry vermouth or lower-sodium chicken broth
1/4 cup lower-sodium chicken broth
1 (9-oz.) pkg. baby spinach

1. Cut pork crosswise into 1-inch slices. Place, cut-side down, on work surface; press with heel of your hand to flatten to 1/2 inch. Sprinkle with thyme, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

2. Brush large nonstick skillet with 1/4 teaspoon of the oil; heat over medium-high heat until hot. Cook pork 7 to 9 minutes or until pale pink in center, turning once. Remove pork; cover loosely with foil.

3. Reduce heat to medium; add 1 teaspoon of the oil to skillet. Cook 2 of the garlic cloves 30 seconds or until fragrant. Add mushrooms and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 3 minutes. Add Marsala; increase heat to medium-high. Boil 1 minute or until reduced by half. Add broth; reduce heat to medium. Simmer 5 minutes or until mushrooms are tender and sauce is slightly thickened.

4. Meanwhile, heat remaining 1 teaspoon oil in large saucepan over medium-high heat until hot. Cook and stir remaining 2 garlic cloves 30 seconds or until fragrant. Add half of the spinach; cook and stir 1 minute or until just wilted. Add remaining spinach; cook and stir 1 minute or until just wilted. Serve pork and any accumulated juices over spinach; top with mushrooms.
4 servings

PER SERVING: 215 calories, 7.5 g total fat (2 g saturated fat), 29.5 g protein, 7.5 g carbohydrate, 70 mg cholesterol, 400 mg sodium, 2 g fiber