Saucy Pork Medallions
Servings: 3 to 4
Ingredients:
-
1 pork tenderloin
1 tbsp (15 mL) vegetable oil
1 cup (250 mL) sodium-reduced chicken stock
1 tsp (5 mL) dijon mustard
3/4 tsp (4 mL) dried sage
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
Preparation:
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.
Source
Canadian Living Magazine: June 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »