Pork Tenderloin Medallions With Dijon Mustard And Dark Fresh Sweet Cherries

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Really tasty, easy recipe. Cherries are not just for dessert. This recipe was originally from About.com with minor changes by me. Fresh cherries are best but you may use frozen."

Original recipe yields 4 servings
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Nutritional

  • Serving Size: 1 (201.9 g)
  • Calories 281.7
  • Total Fat - 14.5 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 52.6 mg
  • Sodium - 692.6 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 12.3 g
  • Protein - 21.5 g
  • Calcium - 32.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 15.3 mg
  • Thiamin - 0.1 mg

Step 1

Place the cut pieces on plastic wrap or wax paper, cover with another sheet and gently pound each piece until they are only 1/2 inch thick.

Step 2

Sprinkle with salt, pepper and dust both sides with flour the medallions, medium heat.

Step 3

Fry for approximately 6 minutes or until cooked just lightly pink inside.

Step 4

Flip them once, remove from skillet

Step 5

Add apple juice (cider) and mustard to the skillet.

Step 6

Cook until the sauce bubbles and has thickened, add cherries and continue cooking for an additional 2 minutes.

Step 7

Add the medallions back into the skillet, heat through and you are ready to serve.

Tips & Variations


No special items needed.

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