Dijon Mustard Pork Medallions
- 1 pork tenderloin (about 1 lb), cut crosswise into 8 pieces
- 1/2 cup plain yogurt or sour cream
- 1 Tbsp dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper
1. Time pork and discard fat. To make medallions, place pork, cut-side down, on a flat surface. Cover with waxed paper. Flatten gently with heel of hand, meat mallet or rolling pin to 1/4 inch thick.
2. Heat nonstick skillet over medium-high heat. Lightly spray with cooking spray. Saute medallions, in batches, for 3 minutes per side or until a hint of pink remains inside. Remove from skillet to a warm plate. Sprinkle lightly with salt and pepper.
3. In a small bowl, combine yogurt, mustard and garlic. Serve a spoonful with each medallion. Note: to serve sauce warm, place mixture in a heatproof measuring cup and warm in hot, not boiling, water for 3 minutes or until mixture is warm. Do not cook or it will curdle. Stir occasionally.
2. Heat nonstick skillet over medium-high heat. Lightly spray with cooking spray. Saute medallions, in batches, for 3 minutes per side or until a hint of pink remains inside. Remove from skillet to a warm plate. Sprinkle lightly with salt and pepper.
3. In a small bowl, combine yogurt, mustard and garlic. Serve a spoonful with each medallion. Note: to serve sauce warm, place mixture in a heatproof measuring cup and warm in hot, not boiling, water for 3 minutes or until mixture is warm. Do not cook or it will curdle. Stir occasionally.
Submitted by Mar 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min