| 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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