Pork Medallions & Fresh Veggie Dish

 Ingredients

• 12 ounces  pork tenderloin
• 4 tablespoons Extra virgin olive oil (EVOO)
• 4 cups sliced fresh vegetables (mushrooms, onions, squash, zucchini, tomatoes, green bell pepper, etc.  (I used tomatoes, squash, zucchini, bell pepper & onion that came from my garden)
• 2 cup  reduced-sodium chicken broth (I use homemade, that way I can control the amount of salt in the broth)
• 2 tablespoons Dijon-style mustard~ (Grey Poupon with horseradish is what I use)
• 2~3 teaspoons Morton’s Nature Seasoning
• 1 1/2 Cups water
• 2 tablespoon  cornstarch 
• 1 teaspoon minced garlic
• 4 cups  hot cooked rice or pasta
• Snipped fresh parsley or sliced lemon (optional)

Directions

      Trim fat from pork. Cut the tenderloin crosswise into eight ¼-½ inch-thick slices. I prefer mine a little thin.
Place medallions on a platter and sprinkle with Natures Seasoning. 
If you do not have Nature’s Seasoning, you can use salt & pepper.

     Coat skillet with 2 tablespoons EVOO. Place skillet over medium heat. Add pork medallions. Cook for about 6-8 minutes per side until they are a caramel brown.  Remove meat from skillet; place on folded paper towel & cover with foil and keep warm.

  Begin cooking pasta or rice now, depending on your preference.

    In the same skillet, cook vegetable mix for 3 minutes, stirring occasionally, to brown slightly. Carefully add broth, mustard and remaining Natures Seasoning, about 1 1/2 teaspoons. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, depending on preferred tenderness of vegetables.

      In a small glass measuring cup, combine the water & cornstarch. Stir into the vegetable mixture. Cook and stir until the mixture is thickened & bubbly; cook & stir for 2 minutes more.

Add pork medallions to the vegetable sauce in the skillet; heat through. Transfer to a serving platter. Serve with rice or pasta. Garnish with parsley or lemon twist, if you would like.