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.
