Dill & caraway pork
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Olive oil |
3½ | pounds | Pork tenderloins |
½ | cup | Chicken stock |
2 | tablespoons | Dijon mustard |
¼ | cup | Whipping cream |
2 | teaspoons | Caraway seeds |
2 | tablespoons | Dill, fresh; chopped |
Cooking Echo/Tia Darrow/March '91 |
Directions
HEAT OIL OVER HIGH HEAT in large skillet and add pork. Cook on all sides over medium heat until light golden in color. Meanwhile, mix together stock and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins over. Add cream and caraway seeds and cook 10 minutes longer. Remove tenderloins to platter. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. Slice meat and arrange on serving platter. Add dill to sauce and spoon over sliced meat. Serve immediately.
Related recipes
- Barley soup with dill and caraway
- Caraway and noodle soup
- Caraway brezeli
- Caraway cakes
- Caraway cheese bread
- Caraway cheese crisps
- Caraway cookies
- Caraway dinner rolls
- Caraway horns
- Caraway pork chops
- Caraway rye bread
- Caraway rye crackers
- Caraway rye onion bread
- Caraway seed bread sticks
- Caraway-cheese crisps
- Dill caraway oil
- Dill sauce
- Dill-and-caraway pork
- Rich caraway seed cake
- Tomato-caraway bread