Pork Tenderloin Medallions with Mustard Sauce
9.0g
Net Carbs
45.5g
Protein
27.4g
Fat
6.0g
Fiber
494
Calories
Ingredients:
- 1/4 ounce Dill
- 1 cube Chicken Stock Cubes (Dry, Dehydrated)
- 12 ounces Green String Beans
- 1/4 cup Sour Cream
- 4 teaspoons Country Dijon Mustard
- 1 tablespoon Unsalted Butter Stick
- 1/2 teaspoon Black Pepper
- 1 clove Garlic
- 14 ounces Pork Loin (Tenderloin)
- 2 teaspoons Olive Oil
- 1/2 teaspoon Salt
Directions:
- Finely chop the garlic clove; set aside. Remove the dill leaves from the stems and roughly chop the leaves; set aside. Remove the ends from the green beans and discard the ends; set the beans aside. Combine the chicken stock concentrate and ¾ cup water in a small bowl; set aside. Pat dry the pork tenderloin with paper towels. Cut the pork into ½-inch slices.
- Heat the butter in a large sauté pan over medium-high heat until foam subsides. Add the pork medallions and sauté until browned, about 1 minute per side. Transfer the pork to a plate and cover with foil to keep warm.
- Add the garlic to the pan and sauté until fragrant, about 10 seconds. Stir in the chicken stock, scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and simmer for 2 to 3 minutes to reduce slightly.
- Remove the pan from heat and mix in the sour cream, Dijon, dill and ¼ teaspoon each of salt and pepper. Return the pork to the pan along with any juices that have accumulated and reheat over medium heat for 2 to 3 minutes. Cover and keep warm for plating.
- Heat 2 teaspoons of olive oil a medium sauté pan over high heat. When the oil is hot, add the green beans, season with ¼ teaspoon each of salt and pepper and cook until they are slightly charred, about 5 minutes.
- Divide the green beans between two plates. Arrange the pork medallions next to the green beans and spoon the sauce over the pork. Enjoy!
