Honey-Mustard Pork Medallions

Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious dinner – ready in just 35 minutes! ...MORE+ LESS-

By Betty Crocker Kitchens

October 7, 2010

pound pork tenderloin

tablespoons honey

tablespoon yellow mustard

1/4

teaspoon salt

1/4

teaspoon ground allspice

1/4

cup water

teaspoons packed brown sugar

1/8

teaspoon ground red pepper (cayenne)

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1

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.

Pork has slimmed down! Once thought of as a high-fat meat, pork today is leaner than it's ever been. For the very leanest pork cut, choose the tenderloin.