Back to Pork Medallions in Mustard Sauce

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pork Medallions in Mustard Sauce Recipe

Pork Medallions in Mustard Sauce Recipe

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. YIELD: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

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.

Nutritional Facts

3 ounces cooked pork with about 2 tablespo: 193 calories, 7g fat (2g saturated fat), 63mg cholesterol, 356mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 23g protein Diabetic Exchanges:1/2 starch, 3 lean meat, 1/2 fat

Reviews for Pork Medallions in Mustard Sauce

Sort By :
MY REVIEW
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
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!"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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