Ingredients
- 1 pork tenderloin, trimmed, cut into medallions
- 1/2 cup flour
- 1 tbl. vegetable oil
- 1/4 tsp. thyme (can use more if desired)
- 1/4 tsp. dill weed (can use more or less if desired)
- 1/4 cup frozen orange juice concentrate, thawed
- 1 tbl. dijon mustard
- 1 tbl. honey
- 1 tbl. freeze dried green peppercorns
Directions
Soak peppercorns in water for 30 minutes, then drain. Lightly coat tenderloin medallions in flour and sauti in non-stick pan with 1 tablespoon vegetable oil until lightly browned. Sprinkle medallions with crushed dill weed and thyme. Cover, cook on low heat while preparing sauce. Combine orange juice, mustard, honey, and soaked peppercorns. Coat medallions with sauce and cook on low heat for 20 minutes longer. Turn medallions to glaze with
sauce. Serve hot garnished with parsley and orange slices.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Pork Tenderloin Medallions with Orange Honey Mustard Sauce