Pork Medallions in Dijon Wine Saunce
- Number of Servings: 2
Ingredients
Directions
2/3 (1 pound) pork tenderloin 3 tablespoons and 1-3/4 teaspoons all-purpose flour 1/8 teaspoon salt 1/8 teaspoon pepper 2 teaspoons butter 2 green onions 3 tablespoons and 1-3/4 teaspoons white wine or chicken broth 1/3 cup fat-free evaporated milk 2-3/4 teaspoons Dijon mustard
In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard.
Serve pork with Dijon sauce. Garnish with reserved green onions.
Number of Servings: 2
Recipe submitted by SparkPeople user CUTIEPIEKAITLYN.
Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard.
Serve pork with Dijon sauce. Garnish with reserved green onions.
Number of Servings: 2
Recipe submitted by SparkPeople user CUTIEPIEKAITLYN.
Nutritional Info Amount Per Serving
- Calories: 389.0
- Total Fat: 15.2 g
- Cholesterol: 92.9 mg
- Sodium: 643.7 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.2 g
- Protein: 36.8 g
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