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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 tablespoons sauce: 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
RLiberty
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
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
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
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
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
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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Wine Pairings

Light-Bodied Red Wine

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