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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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Pork Medallions in Mustard Sauce Recipe

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I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. —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 with about 2 tablespoons sauce: 193 calories, 7g fat (2g saturated fat), 63mg cholesterol, 356mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 23g protein Diabetic Exchanges: 0 starch, 3 lean meat, 0 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

Light-Bodied Red Wine

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


Reviews for Pork Medallions in Mustard Sauce

AVERAGE RATING
(6)
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5 Star
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MY REVIEW
RLiberty 241515
Reviewed Jan. 10, 2016

"This was a very flavorful dish and simple as well. Will definitely be making again. My husband and both felt we would pay for this in a restaurant."

MY REVIEW
murrell006 160523
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
kmat95 179150
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
s_pants 103980
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
tfadley 210438
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
MicheleGH 178083
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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