Light Pork Tenderloins with Mustard Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 (3/4-pound) pork tenderloins |
12 (2-inch) fresh thyme sprigs |
2 tablespoons brandy, divided |
2 teaspoons olive oil, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup sliced onion |
1 tablespoon brown sugar |
1 cup halved seedless red grapes |
1 cup canned no-salt-added chicken broth, undiluted |
1 1/2 tablespoons coarse-grained mustard |
1 teaspoon cornstarch |
1 tablespoon water |
Directions:
1. Trim fat from tenderloins. Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise. Place thyme sprigs evenly on tenderloins.
2. Combine 1 tablespoon brandy, 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well. Pour over tenderloins, and wrap securely. Place on an ungreased baking sheet. Insert meat thermometer into thickest part of tenderloin, if desired. Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°. Remove tenderloins from foil; remove and discard thyme sprigs. Transfer tenderloins to a serving platter, and keep warm.
3. Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion. Saute until tender. Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well. Combine cornstarch and water; add to onion mixture, and stir. Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.
4. To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.
|
|