Pork Medallions with Sweet and Sour Sauce

A piquant sauce of red wine vinegar, mustard and honey is the perfect accompaniment for tender medallions of pork.


1 pound boneless pork loin, cut 1/2-inch
2 Tablespoons butter or margarine
1/4 cup scallions, minced
2 teaspoons Dijon mustard
1 cup canned chicken broth
2 Tablespoons red wine vinegar


Place pork slices between sheets of waxed paper. Pound with a meat mallet to flatten. Sprinkle with salt and pepper.

In a large pan over medium-high heat, melt butter. Sauté pork until brown, about 8 minutes, turning once during cooking time. Set aside.

Cook scallions in the same pan for 1 minute. Stir in mustard and chicken broth. Simmer 5 minutes. Add honey and vinegar. Simmer 5 minutes longer.

Add pork and juices to pan. Cook until heated through.

Serves: 4-6

golden blossom honey product