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Pork Medallions in Mustard Sauce Recipe

Pork Medallions in Mustard Sauce Recipe photo by Taste of Home

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

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pork Medallions in Mustard Sauce Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

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
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 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.

Cooking for 2: Pork Medallions in Mustard Sauce for Two

Nutritional 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.

Originally published as Pork Medallions in Mustard Sauce in Healthy Cooking October/November 2009, p13

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Medallions in Mustard Sauce

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Reviewed on Jun. 04, 2012 by kmat95

Absolutely delicious!! I even used Motts 40% Less sugar apple juice & it was still flavorful. I always add a bit more garlic & pepper to my liking. I really enjoyed this recipe.

Reviewed on Jul. 20, 2011 by s_pants

So flavorful and tender...tried the tip from previous post and put the pork in a cold skillet--AMAZING; I have never had it more tender!

Reviewed on Jul. 28, 2010 by tfadley

This was so easy and very tasty too. The pork was so tender you could cut it with a fork. I will definately make this again.

Reviewed on Sep. 19, 2009 by MicheleGH

Delicious! I didn't have apple juice concentrate, so I used 2 Tbsp of apple jelly preserve.

A trick I learned for always having tender pork is to place the pork in a cold pan and then heat. No tough pork ever again.

Try this recipe - delicious!