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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Slices of tender pork are dressed up in a tangy sauce in this quick recipe shared by Marilyn Paradis, a field editor from Woodburn, Oregon. The pretty sauce gives the pork a mouthwatering yuletide touch. Marilyn Paradis, Woodburn, Oregon Ingredients:
1 pork tenderloin (3/4 pound) |
1 tablespoon olive oil |
1/2 cup reduced-sodium beef broth, divided |
2 tablespoons dried cranberries |
1-1/2 teaspoons dijon mustard |
1 tablespoon thawed orange juice concentrate |
1 teaspoon cornstarch |
Directions:
1. Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. In a large skillet, brown pork on both sides over medium heat in oil. Add 1/4 cup of beef broth; reduce heat. Cover and simmer for 4-6 minutes or until tender. Remove meat to a serving dish and keep warm.
2. In the same skillet, add the cranberries, mustard and remaining broth. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork. Yield: 4 servings.
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