Melt the butter in a skillet over medium heat, and sear the steaks until golden brown. Transfer to a plate and keep them warm.
In the same skillet, cook the garlic and rosemary. Do not let the garlic burn because it turns bitter.
Add the wine and boil until almost evaporated. Add the ketchup, Worcestershire sauce, and soy sauce combined with the water. Bring to a boil for 45 seconds. Finally add the mustard but don´t boil again because it will curdle.
Serve the pork medallions over the rice with quinoa, drizzle with the sauce. Add steamed broccoli, and glazed carrots on the side, and a big cabbage salad.
Recipe by PERU DELIGHTS at https://perudelights.com/pork-medallions-with-quick-sauce-my-week-night-favorite/