Pork Medallions in Mustard Sauce

Name: Pork Medallions in Mustard Sauce
Prep time: 10 min
Cook time: 20 min
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

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

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

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.

Nutrition 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: 3 lean meat, 1/2 starch, 1/2 fat.

Originally published as Apple Mustard Pork Tenderloin in Healthy Cooking October/November 2009

Reviews

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Average Rating:

rebelwithoutaclue

Dec 5, 2018

Would not change a thing. I did the water and cornstarch step when the pork reach 142 internal. When it come to a boil and I removed, it moved to 145 internal. Perfect.
annrms

Mar 13, 2018

My DH made this recipe substituting dry vermouth for the apple juice. Excellent!
justmbeth

Feb 19, 2018

I love apple and mustard flavors with pork so this was awesome. I typically serve with egg noodles on the side.
RLiberty

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.
murrell006

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
kmat95

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.
s_pants

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!
tfadley

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.
MicheleGH

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!