Pork Medallions in Mustard Sauce

We enjoyed this dish. It came together fairly quick and the sauce was especially tasty.

Pork Medallions in Mustard Sauce

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons whole grain mustard
1 pound pork tenderloin, cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

In a small bowl, combine the broth, juice concentrate and mustard; set aside.
Sprinkle pork with salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and set aside.
Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to about 1/3 cup.
Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 4 servings.


Nutrition Facts: 3 ounces cooked pork equals 193 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 356 mg sodium, 6 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.