Pork Medallions with Dijon-Dill Sauce

MAKES: 4 servings
CRISPY RATING: Great sauce!


  • 1 Pound Pork Tenderloin, cut crosswise into 8 pieces
  • 1 teaspoon Garlic Salt
  • 1/2 Cup Fat-free Plain Yogurt
  • 1 Tablespoon + 1 teaspoon Dijon Mustard
  • 1 teaspoon Dill Weed, or more to taste
  • 1/2 teaspoon Sugar

1. Place each piece of pork between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness.

2. Heat a heavy nonstick skillet over medium heat. Sauté pork 3-4 minutes per side or until cooked through. Transfer to a warm platter, season with garlic salt and pepper to taste on both sides.

3. Combine remaining ingredients in a bowl and mix well. Serve pork with sauce


I've made this using pork chops, too, and that was fine. I think it would be great over fish, too!

This recipe is from the Weight Watchers Recipe Review board, where I saw it posted by Dailia.

From MC - Per Serving: 159 Calories; 4g Fat (24.3% calories from fat); 26g Protein; 3g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 654mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

** Appetizers, Soups and Salads ** Entrees ** Side Dishes, Fruits and Veggies ** Treats and Desserts **

** Crispy's WW Home ** Current Pictures ** NSV's ** Links ** Quotes **