Preparation:
Cut tenderloin into medallions. Saut‚ medallions in hot oil in a nonstick frying pan until brown.
Mix together chicken broth, mustard, and cornstarch. Pour over medallions. Cook, stirring sauce until thickened; cover and simmer until pork is done. Divide into 4 equal portions.
4 servings/Serving size: 1/4 recipe |
