Friday Favorites is back! I have a lot of recipes that I think was published for more than a year and are being missed by new readers. So, I decided to an ancient recipe featured on Friday for those of you who missed the first time! I eat much pork tenderloin before this plan and after that I found that some of these recipes were so easy and delicious that I started to eat a lot more often. I hope everyone has a great weekend!
Fillet of pork with mustard wine sauceDinner was ready in 15 minutes. And Friday night, it's great. So incredibly tasty and nice white lean meat. A dinner is perfect for a day of pure protein! Enjoy your Friday night, everyone!
FILLET OF PORK IN MUSTARD WINE SAUCE
1 pork tenderloin, cut diagonally in 1 inch slices
3/4 cup low sodium chicken broth
1/4 cup dry white wine
3 Cups whole-grain Dijon mustard
2 Cups warm water
2 t cornstarch
salt and pepper
2 T fresh parsley, chopped
spray with olive oil
Season the pork with salt and pepper and cook in a pan for 5 minutes, turning once. Pour the broth, wine and mustard into the Pan, bring to a boil and Cook, covered, for10 minutes. Remove pork from pan and cover with foil on a plate to keep warm. Mix the cornstarch and water and pour into the pan. Bring the sauce to a boil and simmer for 2 minutes or until thickened. Pour the sauce over the pork and garnish with fresh parsley.
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