Pork Medallions with Dijon-Dill Sauce
A few simple ingredients make this an easy weekday meal. Serve with rice and steamed blend of vegetables.
1 pork tenderloin, about 1/2 pound
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/4 cup plain yogurt
2 teaspoons Dijon-style mustard
1/4 teaspoon dill weed
1/4 teaspoon granulated sugar
- 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.
- Saute pork in nonstick frying pan over medium heat 3 to 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.
Makes 2 servings.
*To serve sauce warm, place mixture in heat-proof measure and warm in hot (not boiling) water 2 to 3 minutes. Do not cook or allow to curdle.
Recipe provided courtesy of National Pork Board.