Pork Dijon by CARNATION® MILKS: tender pork in creamy Dijon mustard sauce with evaporated milk.

Pork Dijon

CARNATION® MILKS
Pork Dijon
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Cook Time
Cook 
8 min
Recipe Info - Serving Size
Servings
Makes 4 servings

Pork Dijon is a flavorful and easy-to-make dinner option suitable for any skill level, especially when you're looking for a quick meal on a busy night. This delectable recipe from CARNATION® MILKS is a perfect choice for family dinners and special occasions like Father’s Day.

Made with juicy pork cuts seasoned with salt and ground black pepper, the dish is delightfully creamy thanks to the rich addition of Nestlé® Carnation® Evaporated Fat Free Milk. The tangy kick from Dijon mustard enhances the pork, creating a harmonious blend of flavors that’s sure to satisfy your taste buds.

Whether you're preparing a main dish for a family dinner or celebrating a special occasion, Pork Dijon is a versatile option that’s both delicious and nut-free. Embrace the simplicity and savor the complex flavors of this dish.

INGREDIENTS

KEY INGREDIENTS

Front Center view of CARNATION Fat Free Evaporated Milk 12 fl. oz. Can NET 12 fl oz (354 mL) (bilingual) product.

CARNATION Fat Free Evaporated Milk 12 fl. oz. Can

(NET 12 fl oz (354 mL) (bilingual))

MAKE IT

Instrucciones En Español

Step 1

Cut pork into 1-inch-thick slices. Place pork slices between 2 pieces of plastic wrap. Flatten to ¼-inch thickness using meat mallet or rolling pin. Season with salt and pepper.

Step 2

Heat oil in large, nonstick skillet over medium-high heat. Add pork; cook on each side for 2 minutes or until browned and cooked through. Remove from skillet and keep warm.

Step 3

Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet along with accumulated juices. Cook for 1 to 2 minutes or until sauce is slightly thickened, turning pork to coat with sauce.

INGREDIENTS

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