Mediterranean Pork Medallions

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prep time

10 min

total time

28 min

makes

photo by:

kraft

recipe by: kraft

what you need

1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing, divided

1 cup frozen cut green beans

1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth

1-1/2 cups instant white rice, uncooked

1 pork tenderloin (1 lb./500 g), cut crosswise into 8 slices

1 tsp. dried rosemary leaves, crushed

1 cup chopped plum tomatoes (about 2 medium)

2 Tbsp. Kraft 100% Parmesan Grated Cheese

make it

HEAT 2 Tbsp. of the dressing in medium saucepan on medium heat. 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. Add rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed.

MEANWHILE, pound meat slices with meat mallet to 1/2-inch thickness. Sprinkle with rosemary. Heat remaining 2 Tbsp. dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.

PLACE two of the meat medallions on each of four individual serving plates; top evenly with juices from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.