Pork Medallions in Mustard Sauce

1/2 C. reduced sodium chicken broth
2 Tbsp. apple juice concentrate
4-1/2 tsp. whole grain mustard
1 lb. pork tenderloin, cut into 1/2-inch slices
salt and pepper to taste
1 Tbsp. olive oil
2 garlic cloves, minced
1 tsp. cornstarch
2 Tbsp. water
1 Tbsp. fresh minced parsley

1. In small bowl, combine the broth, juice concentrate and mustard; set aside.

2. Sprinkle the pork with salt and pepper.  In a large nonstick skillet, brown pork in oil.  Remove and set aside.

3. Add garlic to the pan; saute for 1 minute.  Add reserved broth mixture, stirring to loosen browned bits from the pan.  Bring to a boil.  Reduce heat; simmer, uncovered, for 6-8 minutes or until liquid is reduced to about 1/3 C. 

4. Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink.  Combine cornstarch and water until smooth; add to pan.  Bring to a boil and stir for 2 minutes or until thickened.  Sprinkle with parsley