Pork Medallions in Mustard Sauce

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Pork Medallions in Mustard Sauce

Pork Medallions in Mustard Sauce

Pork Medallions in Mustard Sauce


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


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.

Yield: 4 servings.



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