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Pork Medallions with Mustard Sauce

Pork Medallions with Mustard Sauce

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.

Oxmoor House JULY 2010

  • Yield: 4 servings (serving size: 3 ounces)


  • 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

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.2g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 295mg
  • Calcium: 50mg

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Pork Medallions with Mustard Sauce recipe