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
Pork Medallions in Mustard Sauce Recipe photo by Taste of Home
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.
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Average Rating:
cast_iron_king
Sep 2, 2019
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
No_Time_To_Cook
Jan 27, 2019
These turned out very moist. Although next time, I will try the cold pan method.
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!
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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