Pork Medallions in Mustard Sauce
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
Reviews
Fast, easy and delicious! I didn't actually cut medallions from pork tenderloin like the recipe says. Instead I used some pretty much wafer thin pieces of loin "chops" that I found at the store. The result was still excellent. A surprising flavor combination and very tender pork, something I have trouble achieving
These turned out very moist. Although next time, I will try the cold pan method.
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.
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!
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