Pork Medallions with Mustard Sauce

Oxmoor House
You can change the flavor of the pork by substituting different flavors of mustard. Except for honey mustard, most mustards contain a negligible amount of carbohydrate.
4 servings (serving size: 3 ounces)


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1 (1-pound) pork tenderloin
Cooking spray
1 teaspoon vegetable oil
1/2 cup fat-free milk
2 tablespoons Dijon mustard
3 green onions, sliced


1. Trim fat from pork. Cut pork into 1-inch-thick slices. Place slices between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

2. Coat a large nonstick skillet with cooking spray; add oil, and place pan over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until browned. Remove from pan; set aside, and keep warm. Repeat procedure with remaining half of pork.

3. Reduce heat to low; add milk to pan, stirring constantly, scraping pan to loosen browned bits. Stir in mustard and green onions. Return pork to pan; cover and cook 2 minutes, turning to coat with sauce.

carbo rating: 2

Created date

April 2008

Nutritional Information

Calories 160
Caloriesfromfat 0.0 %
Fat 4.7 g
Satfat 1.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 2.4 g
Fiber 0.2 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 295 mg
Calcium 50 mg