Pork Medallions in Mustard Sauce for Two |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Mustard and apple juice liven up lean pork tenderloin, creating a dish thatâs ideal for special occasions. Tahnia Fox - Trenton, Michigan Ingredients:
1/4 cup reduced-sodium chicken broth |
1 tablespoon thawed apple juice concentrate |
2-1/4 teaspoons stone-ground mustard |
1/2 pound pork tenderloin, cut into 1/2-inch slices |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 teaspoons olive oil |
1 garlic clove, minced |
1/2 teaspoon cornstarch |
1 tablespoon cold water |
1-1/2 teaspoons minced fresh parsley |
Directions:
1. In a small bowl, combine the broth, juice concentrate and mustard; set aside.
2. Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
3. Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
4. Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 2 servings.
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