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Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin (3/4 lb.) trimmed

  2. 1 tbsp. olive oil

  3. 1/2 c. beef broth

  4. 2 tbsp. dried cranberries

  5. 1 tsp. Dijon mustard

  6. 1 tbsp. orange jc. concentrate

  7. 1 tsp. cornstarch

  8. 12 slices; flatten to

  9. 1/4" thickness. Brown in oil in skillet over med. heat. Add

  10. 1/4 c. of beef broth; cover and simmer for 5-10 min. or until pork is no longer pink. Remove meat to a seving dish and keep warm. Add cranberries, mustard and remaining broth to skillet. Combine orange jc. concentrate and cornstarch until smooth; gradually add to broth mixture. Bring to a boil; cook and stir

  11. 1-2 min. Pour over pork.

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