Mustard Cream Pork Medallions
Roasted Broccoli with Onion
Ingredients
- ½ lb pork tenderloin, cut into 1-inch slices
- ½ tsp salt, divided
- ¼ tsp pepper
- 1½ Tbsp butter, divided
- 1 small shallot, thinly sliced
- 1 Tbsp white wine vinegar
- ⅓ cup heavy cream
- 1½ Tbsp whole-grain mustard
- ¼ tsp dried thyme
Instructions
- Pound pork pieces to ¼-inch thickness in a zip-top bag using the heel of your hand. Sprinkle with ¼ tsp each salt and pepper.
- Melt 1 Tbsp butter over medium heat. Add pork, and cook 3 to 4 minutes per side or until browned. Remove from skillet, and keep warm.
- Melt ½ Tbsp butter in same skillet. Add shallot, and cook 3 minutes.
- Add vinegar, and cook 1 minute. Stir in cream, mustard, and thyme. Cook 3 minutes until slightly thickened.
- Add pork and ¼ tsp salt. Cook just until thoroughly heated.
Side Dish Ingredients
- ½ (12-oz) pkg broccoli florets
- ½ small red onion, cut into wedges
- 1½ Tbsp olive oil
- ½ tsp garlic salt
Side Dish Instructions
- Preheat oven to 400°F. Combine broccoli, onion, oil, and garlic salt in a large bowl; toss. Spread on a rimmed baking sheet.
- Bake 12 minutes or until tender and slightly browned, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
356
|
120
|
476
|
| Fat (g) | 25 | 10 | 35 |
| Sat. Fat (g) | 15 | 1 | 16 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 887 | 244 | 1131 |
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