PORK MEDALLIONS IN MUSTARD SAUCE

By Marinel

Mustard and apple juice liven up lean pork tenderloin, creating a dish that's ideal for family or special guests.

Ingredients

• 1/2 cup reduced sodium chicken broth
• 2 Tbsp. apple juice concentrate
• 4 1/2 tsp. whole grain mustard
• 1 lb. pork tenderloin, cut into 1/2 in. slices
• 1/4 tsp. salt
• 1/4 tsp pepper
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 tsp. cornstarch
• 2 Tbsp. cold water
• 1 Tbsp. minced fresh parsley

Preparation

Step 1

1. In a small bowl, combine the broth, juice concentrate, and mustard; set aside.

2. Sprinkle pork with salt and pepper. In a large 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 6-8 minutes or until liquid is reduced to about 1.3 cup.

4. Return pork to the pan; vocer 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.