- 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 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.
Reviews forPork Medallions in Mustard Sauce
"My DH made this recipe substituting dry vermouth for the apple juice. Excellent!"
"I love apple and mustard flavors with pork so this was awesome. I typically serve with egg noodles on the side."
"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."
"This was really good ..followed MicheleG's advice. about cooking on a cold pan..I added a little white wine to the sauce"
"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."
"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!"