Sunday, February 17, 2008

Pork Medallions with Dijon Cream Sauce

This is a recipe we've made so many times that I can pretty much make it with my eyes's such a great 'comfort food' type of dish and was fantastic this week with all the snow and ice that hit Pittsburgh. We had this with some mashed cauliflower (the sauce was yummy on the cauliflower!) and a salad. Sadly, my photography skills are severely lacking, the picture doesn't do the food justice.

This was originally found in Light & Tasty magazine a couple of years ago. We normally only make about 1/2 lb of pork since it's just us, but keep the original amount of sauce. I love me some good sauce, and in my opinion, the recipe doesn't make enough sauce!!! We have changed it up a bit to be more in line with the South Beach Diet by omitting the flour altogether. We used a Smithfield marinated pork loin cut into about 1/3 inch thick medallions.

Pork Medallions with Dijon Cream Sauce
(Source: Light & Tasty)

1 pork tenderloin (1 pound)
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 (used fat-free half & half instead)
4 teaspoons Dijon mustard

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.

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. Yield: 3 servings.

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