Slow Cooker Champagne Glazed Pork Medallions Directions:
Arrange the pork medallions in an even layer in a 4- to 6-quart slow cooker.
Whisk the champagne, honey, and Dijon mustard together until smooth.
Pour the champagne mixture evenly over the pork.
Cover and cook on LOW for 2 1/2–3 1/2 hours, until the pork reaches 145°F in the thickest part.
Transfer the medallions to a serving platter and cover loosely with foil.
Pour the cooking liquid into a saucepan.
Simmer over medium-high heat for 8–12 minutes, stirring occasionally, until reduced by half and thick enough to coat a spoon.
Let the pork rest for 3 minutes, then spoon the warm champagne glaze over the medallions.
Finish with a light sprinkle of chopped parsley and sliced green onion, then add a few small fresh thyme sprigs for presentation, if desired.
Serve immediately with additional glaze spooned over each portion.
WW Points Calculation
Pork tenderloin, 1 1/2 pounds: 0.00 points
Dry champagne or sparkling wine, 1 cup: 7.00 points
Honey, 1/4 cup: 17.00 points
Dijon mustard, 2 tablespoons: 0.00 points
Points Information
Total Points: 24.00 points
Servings: 6 servings / 4 ounces pork with champagne glaze
Points per serving: 4.00 points
Nutrition Information
Calories: 240
Protein: 30 g
Carbohydrates: 15 g
Fat: 5 g
Fiber: 0 g
Sugar: 12 g
Sodium: 220 mg
I'm waiting for your comments! Enjoy!
