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Pork Medallions in Mustard Sauce

 Pork Medallions in Mustard Sauce
Mustard and apple juice liven up lean pork tenderloin, creating a dish that’s ideal for family or special guests. Tahnia Fox - Trenton, Michigan
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Return pork to pan; cook, covered, over low heat 3-4 minutes or until

2 of 2

Pork Medallions in Mustard Sauce (continued)

Directions (continued)

  • 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 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.