Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/4475/
Pork Medallions with Dijon-Dill Sauce for Two
Customer Rating:
1 Ratings 0 Comments
Yield: 2 servings
Preparation Time: 15 minutes
Ingredients
| 8 | ounces | pork tenderloin | |
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| 1/2 | teaspoon | garlic salt | |
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| 1/8 | teaspoon | pepper | |
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| 1/4 | cup | plain yogurt | |
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| 2 | teaspoons | Dijon-style mustard | |
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| 1/4 | teaspoon | dill weed | |
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| 1/4 | teaspoon | sugar | |
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Nutrition Facts
Yield: 2 servings
Approximate Nutrient Content per serving:
| Calories: | 162 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Cholesterol: | 68mg | |
| Sodium: | 657mg | |
| Protein: | 27g |
per Three-Ounce Serving:
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Cut pork crosswise into 4 pieces.
To make medallions, place each piece of pork, cut side down, on flat surface; cover with waxed paper and flatten gently with heel of hand to 1/4-inch thickness.
Pan-broil pork in nonstick frying pan over medium heat 3-4 minutes per side. Remove medallions to warm platter; season with garlic salt and pepper on both sides.
Meanwhile combine yogurt, mustard, dillweed and sugar. Serve sauce with pork medallions.
To serve sauce warm, place mixture in heat-proof measure and warm in hot (not boiling) water 2-3 minutes. Do not cook or let curdle.
Recipe provided by Indiana Pork Producers Association
Please note that some ingredients and brands may not be available in every store.
Petersburg IGA Recipes
https://www.petersburgiga.com/Recipes/Detail/4475/
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