Pork Medallions with Caramelized Onions & Apples
- ¾ lb. pork tenderloin, cut into 3⁄4-inch pieces (12 oz.)
- 1 cup sweet onion, chopped
- 1 large apple, sliced
- ¾ cup chicken broth
- 3 cloves garlic, minced
- 2 Tbsp Dijon mustard, divided
- 2 Tbsp apple cider vinegar
- 1 Tbsp fresh thyme, chopped
- ½ tsp coarse salt
- Zero-calorie nonstick cooking spray
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Combine 1 Tbsp mustard, garlic, thyme, and salt. Rub mixture all over pork medallions.
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Spray a large skillet with zero-calorie nonstick cooking spray and preheat over medium-high. Add pork and cook 2 minutes on each side or until browned. Remove and set aside.
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In the same skillet, add onion and cook for 15 minutes, stirring occasionally, until onions are golden and very tender.
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Add apple slices and cook 3 minutes or until softened. Add chicken broth, cider vinegar, and remaining mustard. Bring to a boil over high heat.
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Return pork and any juices to skillet and cook 2 minutes or until your desired doneness.
For Flex™ Patients: Serve with steamed broccoli (1⁄2 cup). Recipe Yields: 12 oz. of protein, 1 cup of vegetables, 1 serving of fruit
