Pork Medallions With Mustard Sauce
Source of Recipe
Atkins Cookbook at http://atkinscenter.com
2 tablespoon butter
1 whole pork tenderloin - (abt 1 lb) --sliced into
six 1"-thk medallions
2 garlic cloves --finely chopped
1/4 cup reduced-sodium chicken broth
1/4 cup sour cream
1 tablespoon dijon mustard
1/2 teaspoon freshly-ground white pepper
1 tablespoon fresh minced dill or 1 tsp dried dill
Heat butter in a heavy skillet over medium-high heat until foam
subsides. Add pork medallions and cook until browned, 5 minutes per
side. Remove pork from skillet; cover and keep warm. Add garlic to
skillet; cook 30 seconds. Add chicken broth, scraping up any browned
bits. Simmer liquid 2 to 3 minutes to reduce. Remove skillet from
heat and very slowly whisk in sour cream and mustard.
Return pork to skillet along with any juices that have accumulated.
Cook pork over medium-low heat 2 to 3 minutes. Transfer to a platter
and pour sauce over pork; sprinkle with white pepper and dill. Serve
immediately.
2 servings
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