Pork Medallions with Curry-Honey Glaze

1. 1

   In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes.

2. 2

   Transfer to a shallow bowl and stir in the honey, Worcestershire and garlic.

3. 3

   Add the pork, turn to coat and let marinate for at least 1 hour or up to 3 hours.

4. 4

   Coat a large nonstick skillet, preferably with a textured bottom, with vegetable cooking spray and heat.

5. 5

   Add the pork, reserving the marinade, and cook over moderately high heat, turning once, until browned and just cooked through, about 3 minutes per side.

6. 6

   Transfer to a plate and keep warm.

7. 7

   Add the chicken stock and reserved marinade to the skillet and cook over moderately high heat, scraping up any browned bits.

8. 8

   In a bowl, gradually stir the milk into the flour until smooth.

9. 9

   Add to the skillet and cook, stirring, until thickened, about 2 minutes.

10. 10

    Strain the sauce and serve with the pork and lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.