Dill-and-caraway Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Meats | 8 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 4 | Pork tenderloins | |
| 1/2 | c | Chicken stock |
| OR low-sodium chicken | ||
| broth | ||
| 2 | T | Dijon mustard |
| 1/4 | c | Whipping cream |
| 2 | t | Caraway seeds |
| 2 | T | Chopped fresh dill |
INSTRUCTIONS
HEAT OIL OVER HIGH HEAT in large skillet and add pork. Cook on all sides over medium heat until light golden in color. Meanwhile, mix together stock and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins over. Add cream and caraway seeds and cook 10 minutes longer. Remove tenderloins to platter. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. Slice meat and arrange on serving platter. Add dill to sauce and spoon over sliced meat. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 161
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 46.4mg
Sodium: 418.1mg
Potassium: 317.9mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 14.4g