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Published: Sunday, 4/6/2014

Dinner Tonight: Pork Medallions with Mustard Sauce

"All of our recipes," writes Wayne Goodwin, "are made using nutrient-rich whole foods .... We follow the TRIFLE acronym for all of our meal planning.  All meals must be Tasty, Readily available ingredients, Inexpensive, Family friendly, Low glycemic index, Easy to prepare."

Pork Medallions with Mustard Sauce

From Everyday Meal Plans for Diabetes: A Collection of Planned Meals for Individuals with Diabetes and Their Families, by Wayne Goodwin, A.A.C. and John Pantel, M.S., R.D.N.

2 tablespoons olive oil

1-1/4 pound pork tenderloin, trimmed of fat and silver skin

2 tablespoons chopped shallots

1 clove garlic, minced

2 tablespoons low-sodium chicken stock

4 cornichons, diced

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley

Heat a large skillet over medium heat.  Add the oil to heat up.

While the pan and oil are heating, cut the pork into 1/4"-thick medallions.  When the oil is hot, saute the medallions about 1-2 minutes per side.  Remove from the pan and set aside in a serving dish.  Do this in shifts if all the medallions do not fit in a single layer.  Cover the pork to keep it warm.

When all of the pork is done, add the shallots and garlic to the saute pan and cook for about a minute.  Deglaze with chicken broth.  Add the cornichons and mustard and whisk until blended.  Add any juices from the pork dish and whisk again.  Pour the sauce over the pork in the serving dish and garnish with the chopped parsley.

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