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Pork Medallions in Mustard Sauce

Mustard and apple juice liven up lean pork tenderloin, creating a dish that’s ideal for family or special guests. Tahnia Fox - Trenton, Michigan

4 ServingsPrep/Total Time: 30 min.

Ingredients

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pound Pork tenderloin, cut into 1/2-inch slices

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1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Directions

In a small bowl, combine the broth, juice concentrate and mustard;
set aside.
Sprinkle pork with salt and pepper. In a large nonstick skillet,
brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth
mixture, stirring to loosen browned bits from pan. Bring to a boil.
Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is
reduced to about 1/3 cup.
Return pork to the pan; cover and cook over low heat for 3-4 minutes

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Pork Medallions in Mustard Sauce (continued)

Directions (continued)

or until meat is no longer pink. Combine cornstarch and water until
smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Sprinkle with parsley. Yield: 4 servings.

Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.