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Pork Medallions with Dijon Sauce

 Pork Medallions with Dijon Sauce
"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.
3 ServingsPrep/Total Time: 25 min.


  • 1 pork tenderloin (1 pound)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 3 green onions
  • 1/3 cup white wine or chicken broth
  • 1/2 cup fat-free evaporated milk
  • 4 teaspoons Dijon mustard


  • Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a
  • large resealable plastic bag, combine the flour, salt and pepper.
  • Add pork, a few pieces at a time, and shake to coat. In a large
  • nonstick skillet, brown pork in butter over medium-high heat. Remove
  • and keep warm.
  • Slice green onions, separating the white and green portions; reserve
  • green portions for garnish. In the same pan, saute white portions
  • for 1 minute. Stir in wine.
  • Bring to a boil; cook until liquid is reduced to about 2 tablespoons.
  • Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until
  • slightly thickened. Whisk in mustard. Serve pork with Dijon sauce.

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Pork Medallions with Dijon Sauce (continued)

Directions (continued)

  • Garnish with reserved green onions. Yield: 3 servings.
Nutritional Facts: 1 serving equals 323 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 516 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.