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
- 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.
- Serve sauce* with pork medallions.