Pork Medallions with Dijon-Dill Sauce for Two

Yield:
2 servings

Preparation Time:
15 minutes

Ingredients:

  1. 8 ounces pork tenderloin
  2. 1/2 teaspoon garlic salt
  3. 1/8 teaspoon pepper
  4. 1/4 cup plain yogurt
  5. 2 teaspoons Dijon-style mustard
  6. 1/4 teaspoon dill weed
  7. 1/4 teaspoon sugar
Directions:

Cut pork crosswise into 4 pieces.

To make medallions, place each piece of pork, cut side down, on flat surface; cover with waxed paper and flatten gently with heel of hand to 1/4-inch thickness.

Pan-broil pork in nonstick frying pan over medium heat 3-4 minutes per side. Remove medallions to warm platter; season with garlic salt and pepper on both sides.

Meanwhile combine yogurt, mustard, dillweed and sugar. Serve sauce with pork medallions.

To serve sauce warm, place mixture in heat-proof measure and warm in hot (not boiling) water 2-3 minutes. Do not cook or let curdle.

Recipe provided by Indiana Pork Producers Association



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