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Pork Medallions in Mustard Sauce Recipe
Pork Medallions in Mustard Sauce Recipe photo by Taste of Home

Pork Medallions in Mustard Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons thawed apple juice concentrate
  • 4-1/2 teaspoons stone-ground mustard
  • 1 pork tenderloin (1 pound), 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

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.

Directions

  1. In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan.
  2. Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup.
  3. Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley. Yield: 4 servings.
Originally published as Pork Medallions in Mustard Sauce in Healthy Cooking October/November 2009, p13

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.

Light-Bodied Red Wine

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

Reviews for Pork Medallions in Mustard Sauce

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MY REVIEW
Reviewed Jan. 21, 2014

"This was really good ..followed MicheleG's advice. about cooking on a cold pan..I added a little white wine to the sauce"

MY REVIEW
Reviewed Jun. 4, 2012

"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."

MY REVIEW
Reviewed Jul. 20, 2011

"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!"

MY REVIEW
Reviewed Jul. 28, 2010

"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."

MY REVIEW
Reviewed Sep. 19, 2009

"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!"

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