Pork Medallions In Mustard Sauce

• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons thawed apple juice concentrate
• 4-1/2 teaspoons stone-ground mustard
• 1 pork tenderloin (1 pound), cut into 1/2-inch slices
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon minced fresh parsley

1. In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a
2. , heat oil over medium-high heat. Brown pork on both sides; remove from pan.
3. Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup.
4. Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145u0b0. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

chicken broth, apple juice concentrate, stoneground mustard, pork tenderloin, salt, pepper, olive oil, garlic, cornstarch, cold water, parsley

Taken from www.tasteofhome.com/recipes/pork-medallions-in-mustard-sauce/ (may not work)