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Nutrition Facts
Serving Size 198 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 340 mg 14%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 29 g
Vitamin A 10% Iron 10%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sautéed Pork With Mustard Sauce

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

3 Tbsp H-E-B Baker's Scoop All Purpose Flour (reserve 1 Tbsp)
1/2 Tsp Central Market Organics Thyme
1/4 Tsp Central Market Organics Paprika
1/4 Tsp H-E-B Black Pepper
1 Lb Pork Tenderloin, cut into 1/2 inch thick medallions
2 Tbsp unsalted butter
1 Tbsp H-E-B Dijon Mustard
1 Tbsp tarragon vinegar
1/2 Tsp green peppercorns, cracked
1/4 Tsp H-E-B Iodized Salt
1 cup(s) H-E-B 2% Milk
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Shake flour with thyme, paprika and pepper in a plastic bag to blend.
Add pork medallions or chops and shake to coat.
Melt 1 tablespoon butter in a 12-inch non-stick skillet over medium-high heat.
Place pork in pan and brown quickly 2-2 1/2 minutes per side.
Remove and keep warm.
Make sauce by melting 1 tablespoon butter in same skillet.
Stir in mustard, vinegar, peppercorns and salt.
Blend in reserved flour until a thick paste forms.
Pour milk slowly into flour, whisking to combine until smooth.
Heat 3-5 minutes; stir occasionally until desired thickness.
Serve sauce under or over pork.



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