Pork Medallions in Mustard Sauce Recipe

INGREDIENTS

• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons thawed apple juice concentrate
• 4-1/2 teaspoons stone-ground mustard
• 1 pound pork tenderloin, cut into 1/2-inch slices
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon California Olive Ranch® Olive Oil
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon minced fresh parsley