Saucy Pork Medallions
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This recipe makes 4 servings
Ingredients
- 1 pork tenderloin
- 1 tbsp vegetable oil
- 1 cup sodium-reduced chicken stock
- 1 tsp Dijon mustard
- 3/4 tsp dried sage
- 1/4 tsp pepper
- 1 tbsp cornstarch
- 1 tbsp 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
- Keywords : Main Course; Dinner; Skillet; Simmer; Pork; Dijon mustard;
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