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Cook'n with Betty Crocker 
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Rich Honey-Mustard Pork Medallions |
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Serves: 4 Print this RecipePrep: 10 min Marinate: 15 min Cook: 8 min Pork has slimmed down! Once thought of as a fatty meat, pork today is leaner than it's ever been. For the leanest pork cut, choose the tenderloin. 1 pound pork tenderloin 2 tablespoons honey 1 tablespoon yellow mustard 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/8 teaspoon ground cayenne pepper 1/4 cup water 2 teaspoons firmly packed brown sugar 1. Remove fat from pork. Cut pork into 1/4-inch slices. Mix remaining ingredients except water and brown sugar in shallow glass or plastic bowl. Add pork; turn to coat with marinade. Cover and refrigerate 15 minutes. Mix water and brown sugar until sugar is dissolved; set aside. 2. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork in skillet 5 to 6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm. 3. Reduce heat to low. Stir water mixture into drippings in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Drizzle sauce over pork. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 70mg Sodium 100mg Carbohydrate 11g (Dietary Fiber 0g) Protein 26g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% DIET EXCHANGES: 4 Very Lean Meat, 1/2 Fruit From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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