Shelly's Recipe

PORK MEDALLIONS WITH ORANGE HONEY-MUSTARD SAUCE

Category: Roasts/Tenderloins - Pork

1 (1 lb) pork tenderloin, sliced into 1/2 inch slices
Salt
Flour
1 tbsp oil
Thyme and dill weed, to taste
1/4 cup frozen orange juice concentrate, thawed
1 tbsp Dijon mustard, honey and peppercorns
Garnish: orange slices and chopped parsley

Soak peppercorns in water for 30 minutes, then drain. Lightly salt medallions and then coat in flour and saute in oil until lightly browned. Sprinkle with crushed dill weed and thyme. Cover, cook on low heat while preparing sauce.

Sauce: Combine remaining ingredients and coat medallions with sauce and cook on low heat for 20 minutes. Turn medallions to glaze with sauce. Serve hot garnished with parsley and orange slices.