Saucy Pork Medallions

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 1 pork tenderloin
  • 1 tablespoon vegetable oil
  • 1 cup sodium-reduced chicken stock
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoons dried sage
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Method

Cut pork tenderloin crosswise into 1/2-inch (1 cm) thick slices. In large skillet, heat vegetable oil over medium-high heat; brown pork and remove to plate. To pan, add chicken stock, Dijon mustard, sage and pepper; bring to boil. Return pork to pan; simmer over medium heat until just a hint of pink remains inside, 4 minutes. Whisk cornstarch with water; add to pan and simmer, stirring until thickened.
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Saucy Pork Medallions

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