Recipe - Pork Tenderloin Provencal

5 Medallions of pork; (1 oz.
each) cut
; from a pork
; tenderloin
1 ounce Olive oil
2 tablespoon Sliced mushrooms
2 tablespoon Fresh tomatoes
One half teaspoon Garlic
1 teaspoon Chopped onion
4 ounce Brown sauce
2 lg Mushrooms for garnishing
Chopped parsley
2 ounce White wine
1 Artichoke heart cut into
quarters

NOTE: Use any of your favorite fresh vegetables

Saute pork medallions in olive oil. Remove pork and add vegetables (firmer
vegetables first). Deglaze with white wine. Add brown sauce and pour over
pork medallions. Enjoy!

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