Ingredients Jump to Instructions ↓

  1. 1/4 cup reduced-sodium chicken broth

  2. 1 tablespoon thawed apple juice concentrate

  3. 2-1/4 teaspoons stone-ground mustard

  4. 1/2 pound pork tenderloin, cut into 1/2-inch slices

  5. 1/8 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 1-1/2 teaspoons olive oil

  8. 1 garlic clove, minced

  9. 1/2 teaspoon cornstarch

  10. 1 tablespoon cold water

  11. 1-1/2 teaspoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the broth, juice concentrate and mustard; set aside. Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside. Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons. Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley. Yield: 2 servings.


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