| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Meats |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
|
Pork tenderloins |
| 1/2 |
c |
Chicken stock OR low-sodium chicken broth |
| 2 |
tb |
Dijon mustard |
| 1/4 |
c |
Whipping cream |
| 2 |
ts |
Caraway seeds |
| 2 |
tb |
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
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