Yield: 4 servings


INGREDIENTS

- 1 pound pork tenderloin
- 2 teaspoons olive oil
- 1 cup chicken broth
- 2 tablespoon Dijon mustard
- 1 tablespoon cornstarch

DIRECTIONS

Cut tenderloin into medallions. Saute medallions in hot oil in a
nonstick frying pan until brown. Mix together chicken broth, mustard,
and cornstarch. Pour over medallions. Cook, stirring sauce until
thickened; cover and simmer until pork is done. Divide into 4 equal
portions.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 173, Fat: 7 g, Cholesterol: 65 mg, Sodium: 473 mg,
Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat

Source: "Magic Menus for People with Diabetes"

PORK DIJON