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Pork Medallions in Mustard Sauce for Two

Total Time

Prep/Total Time: 25 min.


2 servings

Mustard and apple juice liven up lean pork tenderloin, creating a dish that’s ideal for special occasions. Tahnia Fox - Trenton, Michigan


  • 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


  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.

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