Dijon Peppercorn Pork

By Tonya_Speed

NUTRITION per serving: 313 Calories; 9g Fat; 31g Protein; 23g Carbohydrate; 3g Dietary Fiber; 92mg Cholesterol; 284mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat. Points: 6

Ingredients

• 20 ounces lean pork tenderloin, trimmed and cut into 2-inch thick medallions
• Salt, to taste
• 2 tablespoons whole peppercorns, crushed
• 1 tablespoon olive oil
• 2 tablespoons finely chopped onion
• 4 teaspoons tomato paste
• 1/2 cup dry white wine (or use chicken broth)
• 2 cups apple juice
• 2 teaspoons apple cider vinegar
• 2 tablespoons Dijon mustard

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Season pork with salt and dredge one side of each medallion in peppercorns. Heat the oil in a large skillet over medium-high heat. Add pork medallions, pepper side down; saute until brown, about 3 minutes. Turn medallions and continue to cook for 6 minutes or until pork reaches an internal temperature of 145 degrees; transfer to a plate and cover to keep warm. To the same skillet, add onions and tomato paste; saute for 1 minute. Deglaze pan with white wine (or chicken broth) and simmer until nearly evaporated. Add apple juice and vinegar; simmer until reduced to 2/3 cup (about 5 to 7 minutes). Whisk in mustard and adjust seasonings to taste. Serve pork with sauce.

SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
GLUTEN FREE: Make sure tomato paste, apple cider vinegar and Dijon mustard are gluten free.