Ingredients

1 pound pork tenderloin
2 tsp. olive oil
1 C. chicken broth
2 Tbsp. Dijon mustard
1 Tbsp. cornstarch

Cooking Instructions

Cut tenderloin into medallions. Saute 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 equal portions.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)