Good-for-You Pork Medallions

12 ounces pork tenderloin

3/4 teaspoon seasoned pepper

Non-stick spray coating

2 cups fresh mushrooms, sliced

1 cup beef stock or beef broth

4 teaspoons lemon juice

2 teaspoons brown sugar

2 teaspoons Dijon-style mustard

1/8 teaspoon salt

2 tablespoons water

1 tablespoon cornstarch

2 cups hot cooked rice or pasta

Snipped parsley (optional)

1. Trim fat from the pork. Cut the tenderloin crosswise into eig ht 3/4-inch-thick slices. Place each slice between 2 pieces of plastic wrap. Pound lightly with the flat side of a mallet to form 1/2-inch thick medallions. Remove plastic wrap. Place medallions on a platter and sprinkle with seasoned pepper.

2. Spray an unheated large non-stick skillet with non-stick coating. Place skillet over medium heat. Add pork medallions. Cook for about 3 minutes per side. Remove meat from skillet; cover with foil and keep warm.

3. In the same skillet, cook mushrooms for 3 minutes, stirring occasionally, to brown slightly. Carefully add stock, lemon juice, brown sugar, mustard and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

4. In a small bowl, combine the water and cornstarch. Stir into the mushroom mixture. Cook and stir till the mixture is thickened and bubbly; cook and stir for 2 minutes more.

5. Add pork medallions to the mushroom sauce in the skillet; heat through. Transfer to a serving platter. Serve with rice or pasta and garnish with parsley, if you like. Makes 4 servings.