Pork Tenderloin in mustard wine sauce

Posted January 11, 2013 by janice

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 sauce

Dinner 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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Mustard Chicken

Posted March 2, 2012 By Janice Mustard Chicken

Another delicious chicken dish.  I’m getting in the habit of buying the max-pack of something and making different recipes out of it.  It helps with saving money, but also helps with the variety of my meals during the week.  The only down side to it is that I don’t make enough of the ones that I really love.  And this week, I’ve loved every one of them!  I hate to keep saying that I loved this recipe, but this week, I truly LOVED every one of them!  Have a great weekend.  And try all these recipes–they rock.  Hope you all have a wonderful Saturday and Sunday!

MUSTARD CHICKEN

8 skinless, boneless chicken thighs or tenders
1/2 cup yellow or Dijon mustard
1 T Splenda or 2 T Brown Sugar Blend Splenda (Consolidation)
1 t ground allspice
1/8 t cinnamon
pinch of nutmeg
1/2 t crushed red pepper

In a skillet with a bit of cooking spray, brown both sides of your chicken.  Chicken thighs should probably cook for 5 minutes a side, chicken tenders for about 3.  While you’re doing that, combine the rest of the ingredients in a small bowl.  After your chicken has browned, add the sauce to the skillet and cook for another 5-10 minutes for thighs, 5-7 minutes for tenders, or until chicken is fully cooked.

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