 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Dijon mustard and honey create a sweet and subtly tangy sauce that perfectly compliments lean pork tenderloin. Janet Les - Chilliwack, British Columbia Ingredients:
1 pound pork tenderloin, cut into thin strips |
1 tablespoon canola oil |
1 cup reduced-sodium beef broth, divided |
1/4 cup honey |
1 tablespoon dijon mustard |
1 tablespoon cornstarch |
2 tablespoons cold water |
hot cooked long grain and wild rice, optional |
Directions:
1. In a large nonstick skillet, brown pork in oil on all sides. Add 1/2 cup broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender. Remove pork with a slotted spoon and keep warm.
2. Stir in the honey, mustard and remaining broth. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
|
|