Pork Tenderloin Medallions With Dijon Mustard And Dark Fresh Sweet Cherries
March 21, 2013
"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."
- 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
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.
Sprinkle with salt, pepper and dust both sides with flour the medallions, medium heat.
Fry for approximately 6 minutes or until cooked just lightly pink inside.
Flip them once, remove from skillet
Add apple juice (cider) and mustard to the skillet.
Cook until the sauce bubbles and has thickened, add cherries and continue cooking for an additional 2 minutes.
Add the medallions back into the skillet, heat through and you are ready to serve.
Tips & Variations
No special items needed.