| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Shelf life, Shelf2 | 1 | servings | |
INGREDIENTS
| 8 | oz | Pork tenderloin |
| 1 | oz | Vegetable oil |
| 6 | tb | Apricot preserves |
| 1 | tb | Dijon mustard |
INSTRUCTIONS
METHOD: 1. Peel any silver skin off tenderloin. 2. Cut tenderloin in five 1-1/2 oz slices and pound to a quarter inch thickness. 3. Heat oil in skillet and brown each cutlet. Check center. Pork should be just a little pink. 4. Remove pork from pan and add apricot preserves and Dijon mustard. 5. Warm sauce and serve over pork. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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