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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.
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Reviews

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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!

  • Anonymous
    Oct 27, 2010

    No comment left