"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.
VERIFIED BY Taste of Home Test Kitchen
- 1 pork tenderloin (1 pound)
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 3 green onions
- 1/3 cup white wine or chicken broth
- 1/2 cup fat-free evaporated milk
- 4 teaspoons Dijon mustard
- Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
- Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine.
- Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions. Yield: 3 servings.
Originally published as Pork Medallions with Dijon Sauce in Light & Tasty
April/May 2005, p6
Reviews forPork Medallions with Dijon Sauce
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MY REVIEW
Reviewed Nov. 29, 2015
"delicious easy to make"
MY REVIEW
Reviewed Feb. 9, 2012
"The dijon white wine sauce was amazingly good on those pork medallions! SOOOO yummy and flavorful. I would definitel make this again."
MY REVIEW
Reviewed Nov. 24, 2009
"I have also made with chicken breast."
