Dill-and-caraway pork

Yield: 8 servings

Measure Ingredient
2 tablespoons Olive oil
4 Pork tenderloins
½ cup Chicken stock OR low-sodium chicken broth
2 tablespoons Dijon mustard
¼ cup Whipping cream
2 teaspoons Caraway seeds
2 tablespoons Chopped fresh dill

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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Similar recipes