Pork Medallions In Mustard Sauce For Two

• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon thawed apple juice concentrate
• 2-1/4 teaspoons stone-ground mustard
• 1/2 pound pork tenderloin, cut into 1/2-inch slices
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 teaspoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon cornstarch
• 1 tablespoon cold water
• 1-1/2 teaspoons minced fresh parsley

1. In a small bowl, combine the broth, juice concentrate and mustard; set aside.
2. Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
3. Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
4. Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 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-for-two/ (may not work)