Pork Medallions with Rosemary and Mushrooms

2 lbs. boneless pork tenderloin chops, cut crosswise into 1/2 inch pieces

2 Tbs. unsalted butter

2 cups fresh mushrooms, sliced plus extra unsliced

1/4 cup onion, finely chopped

1 Tbs. plus 1 tsp. fresh rosemary, chopped or 2 tsp. dried, crushed

1/2 tsp. celery salt

2 cloves garlic, minced

2 Tbs. dry vermouth or sherry

Press each piece of pork to 1 inch thickness. Melt butter in a heavy nonstick skillet over medium heat. Saute pork about 2 minutes per side. Remove from heat. Place cooked pork on a serving plate, reserving drippings. Keep warm.

Add next 5 ingredients and pepper to taste to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add vermouth and stir to blend.

Return pork slices to skillet. Spoon mushroom mixture over slices. Cover and simmer 3-4 minutes.

Place pork slices and mushroom mixture on a serving plate.

Serve: 8

calories 188, fat 7.4g, cholesterol 79mg, protein 26.0g, carbohydrates 2.1g, fiber 0.7g, sugar 0.6g, sodium 145mg