Festive Pork
Source of Recipe
"1999 Taste of Home Annual Recipes"
List of Ingredients
1 pork tenderloin (3/4 lb.), trimmed
1 tbsp. olive oil or vegetable oil
1/2 cup beef broth, divided
2 tbsp. dried cranberries
1 1/2 tsp. Dijon mustard
1 tbsp. orange juice concentrate
1 tsp. cornstarch
Recipe
Cut tenderloin into 12 slices; flatten to 1/4 inch thickness. Brown in oil in a skillet over medium heat. Add 1/4 cup of beef broth; cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm. Add cranberries, mustard and remaining broth to skillet. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes. Pour over pork. Yield: 4 servings.
|
|
member logon
