Pork Medallions with Mustard-Chive Sauce

Quick and Delicious!

Pork tenderloin cut into medallions are such an easy dish; this recipe really brings them to a new level with a simple sauce composed of chicken broth, white wine, yogurt, garlic, and fresh herbs.

On a friday evening, I needed an easy meal and didn't want to hit the grocery store. So I substituted half a regular yellow onion for the leeks, and non-fat greek yogurt for the sour cream. My chives are celebrating the arrival of spring by producing lush growth, and I doubled them in the recipe. My poor taragon, on the other hand, is barely emerging, so we used dry. And I used home-made mustard.

We served this with brown rice and Brussels sprouts, and DH and DD wanted more sauce to put over their rice - next time I would increase the sauce.