02-07-07, 01:16 PM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,795
Weight Statistics8/1/2006 Start Date:
185 lb Start Weight:
152 lb Current Weight:
155 lb Goal Weight:
-33 lb Weight Loss:
5/1/2007 Goal Date:
| Atkins - Pork Tenderloin Medallions with Creamy Mustard Sauce
PORK TENDERLOIN MEDALLIONS WITH CREAMY MUSTARD SAUCE Servings: 2
Prep time: 0:05:00
Bake/Cook time: 0:15:00 Calories: 465
Fat: 27 grams
Protein: 50 grams
Carbohydrates: 3 grams
Fiber: 0 grams
Net Carbs: 3 grams
2 tablespoons unsalted butter
1 whole pork tenderloin (about 1 pound), sliced into six
medallions
1 teaspoon chopped garlic
3/4 cup reduced-sodium chicken broth
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh dill, minced
salt and white pepper
1. Heat butter in a heavy skillet over medium-high heat
until foam subsides. Add pork medallions and cook until
browned, about 5 minutes per side. Remove pork from
skillet and cover to keep warm.
2. Add garlic to skillet and saut until aroma is release,
about 30 seconds. Add chicken broth, scraping up any
browned bits. Simmer liquid 2 to 3 minutes to reduce
slightly. Remove skillet from heat and whisk in sour
cream, mustard and dill. Season to taste with salt and
pepper.
3. Return pork to skillet along with any juices that have
accumulated. Cook pork over medium heat 2 to 3
minutes, just to heat through. Transfer to a platter and
serve immediately.
Tangy sour cream and mustard accented with fragrant dill
makes for a simple and elegant sauce.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com
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