Pork Medallions with Dijon Sauce Recipe
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Pork Medallions with Dijon Sauce

By: Lois Kinneberg  
"'I lightened up this recipe years ago, and I've been using it ever since,' writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce."

Rating: This weblink has been rated 39 times with an average star rating of 4.4 Read Reviews (33)

Rate/Review | 1,092 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 3 servings
 

Ingredients

  • 1 (1 pound) pork tenderloin
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 3 green onions
  • 1/3 cup white wine or chicken broth
  • 1/2 cup fat-free evaporated milk
  • 4 teaspoons Dijon mustard

Directions

  1. Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. 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.
  2. 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.

Footnotes

  • Nutritional Analysis: 4 ounces cooked pork with 3 tablespoons sauce equals 323 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 516 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by naples34102 
Excellent! This is definitely fine restaurant quality! I adapted this a little, basically just... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by jeanneferg 
Quite tasty. As pork can tend to be tough, after browning the porkchops, I moved them to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by American Beauty 
Very tasty, and quick/easy to make. So simple, I can't believe I didn't think of this. I'm so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by Mpresid 
Delicious. I I tripled the recipe and froze the leftovers. I added 1/2 tsp. of garlic to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2008 by TORA.V 
My husband loved this - (5*) I thought it was average (3*). The pork was really good - I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Gwen 
Excellent! Next time I'm going to add mushrooms to the onions. Rosemary would be an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by MARY DOMAZ 
Excellent recipe according to my DH and DS. ( I am a vegetarian) I do think mushrooms would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2009 by MI$$DREA 
i used white wine instead of chix broth and tried to substitute half and half for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2008 by shylene14 
Great food! My boyfriend loves it! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2007 by Renee 
This was very easy and very good. We didn't get to eat it right away so it sat in the warming... MORE

 
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