Pork Tenderloin Medallions With Dijon Mustard And Dark Fresh Sweet Cherries
Created by Bergy on March 21, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #8694
Ingredients
- 1 pound pork tenderloin, cut crosswise into 1 inch pieces
- Salt and pepper to taste
- 3 tablespoon flour
- 1 tablespoon olive oil or other canola oil
- 1 tablespoon butter
- 1/2 cup apple juice or apple cider
- 1 tablespoon dijon mustard
- 1 cup cherries, cut in half, pitted
How to Make
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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.
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Step 2: Sprinkle with salt, pepper and dust both sides with flour the medallions, medium heat.
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Step 3: Fry for approximately 6 minutes or until cooked just lightly pink inside.
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Step 4: Flip them once, remove from skillet
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Step 5: Add apple juice (cider) and mustard to the skillet.
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Step 6: Cook until the sauce bubbles and has thickened, add cherries and continue cooking for an additional 2 minutes.
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Step 7: Add the medallions back into the skillet, heat through and you are ready to serve.
Nutritional Facts
- 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