Some simple ingredients make this an easy weekday meal. Serve with rice and steamed blend of vegetables.


  • 1/2 pound pork tenderloin
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/4 cup plain yogurt
  • 2 teaspoons dijon (style mustard)
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dill


  1. Cut pork crosswise into 4 pieces. To make medallions, place each piece of pork, cut side down, on flat surface; cover with waxed paper and flatten gently with heel of hand to 1/4 inch thickness. Saute pork in nonstick frying pan over medium heat 3-4 minutes per side. Remove medallions to warm platter; season with garlic salt and pepper on both sides. Meanwhile combine yogurt, mustard, dillweed and sugar.
  2. Serve sauce* with pork medallions.
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