Pork Medallions with Rosemary and Mushrooms

2 pounds boneless pork tenderloin chops,
    cut crosswise into 1/2 inch pieces
2 tablespoons unsalted butter
2 cups fresh mushrooms, sliced, plus extra who mushrooms
1/4 cup finely chopped onion
1 tablespoon plus 1 teaspoon fresh rosemary, chopped, or
    2 teaspoons dried, crushed
1/2 teaspoon celery salt
2 cloves garlic, minced
2 tablespoons 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.

Serves 8.

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

4 WW points