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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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