Saturday, 8 June 2013

Pork Medallions with Dijon Sauce Recipe

I lightened up this formula decades ago, and I've been using it ever since," makes Lois Kiniberg. The Arizona, Arizona audience brown colours soft chicken on the stove before quickly mixing up a luscious sauce
Pork Medallions with Dijon Sauce Recipe


    1 Chicken tenderloin (1 pound)
    1/3 cup all-purpose flour
    1/4 tsp. salt
    1/4 tsp. pepper
    1 tbsp butter
    3 natural onions
    1/3 cup white-colored bottles or chicken broth
    1/2 cup fat-free disappeared milk
    4 tsp Dijon mustard


    Cut pork widthwise into 6 pieces; level to 1/4-in. width. In a huge resealable plastic bag, combine the flour, spice up and salt. Add pork, a few items at a time, and tremble to coat. In a huge non-stick container, brown pork in butter over medium-high warm. Remove and keep warm.
    Slice natural vegetables, splitting the white-colored and natural portions; source natural section for take. In the same container, saute the white-colored part of natural vegetables for 1 minute. Add bottles.
    Bring to a boil; cook until liquid is reduced to about 2 tbsps. Add dairy products. Reduce heat; cook, discovered, for 1-2 minutes or until slightly thickened. Stir in mustard. Serve pork with Dijon marinade. Garnish with arranged natural vegetables. Yield: 3 meals.

Nutritional Facts 1 providing is equal to 323 calories, 10 g fat (4 g soaked fat), 96 mg cholesterol, 516 mg salt, 18 g carbs, 1 g fiber, 35 g protein. Suffering from diabetes Exchanges: 4 lean meat, 1 starchy foods, 1/2 fat

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