Ingredients
- 1 pork tenderloin (3/4 lb.), trimmed
- 1 tbsp. olive oil or vegetable oil
- 1/2 cup beef broth, divided
- 2 tbsp. dried cranberries
- 1 1/2 tsp. Dijon mustard
- 1 tbsp. orange juice concentrate
- 1 tsp. cornstarch
Directions
Cut tenderloin into 12 slices; flatten to 1/4 inch thickness. Brown in oil in a skillet over medium heat. Add 1/4 cup of beef broth; cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm. Add cranberries, mustard and remaining broth to skillet. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture, stirring constantly. Bring to a boil; cook and stir for 1-2 minutes. Pour over pork. Yield: 4 servings.
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Submitted 6/13/05.
Source: "1999 Taste of Home Annual Recipes"
Submitted By: Teresa Johnson
techgoddess@att.net
Festive Pork