Pork Medallions with Dijon Sauce

By Totlxtc

Ingredients

• 1 * 1 pork tenderloin (1 pound)
• 1/3 * 1/3 cup all-purpose flour
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 tablespoon butter
• 3 * 3 green onions
• 1/3 * 1/3 cup white wine or chicken broth
• 1/2 * 1/2 cup fat-free evaporated milk
• 4 * 4 teaspoons Dijon mustard

Preparation

Step 1

* 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 portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. 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.


Nutritional Analysis: 4 ounces cooked pork with 3 tablespoons sauce equals 323 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 516 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.