Taste of Home
Pork Medallions in Mustard Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1/2 cup reduced-sodium chicken broth
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2 tablespoons thawed apple juice concentrate
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4-1/2 teaspoons stone-ground mustard
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1 pork tenderloin (1 pound), cut into 1/2-inch slices
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 teaspoon cornstarch
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2 tablespoons cold water
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1 tablespoon minced fresh parsley
Directions
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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.
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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.
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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.
Nutrition 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: 3 lean meat, 1/2 starch, 1/2 fat.
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