Sweet-sour raisin sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cornstarch |
| ¼ | teaspoon | Dry mustard |
| ¼ | cup | Brown sugar -- firmly packed |
| 2 | tablespoons | Vinegar |
| ¾ | cup | Water |
| ⅓ | cup | Currant jelly |
| ¾ | cup | Raisins |
| 3 | tablespoons | Orange rind -- slivered |
Directions
Combine ½ teaspoon minced thyme and next 5 ingredients in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add ¼ cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160°. Remove pork from skillet; set aside, and keep war. Cut pork into ½-inch sliced. Spoon two tablespoons of rainsinless sauce onto each plate, and arrange slices on top of sauce. Top with two more tablespoons of sauce with raisins.
Serving Ideas: Serve over pork tenderloin Recipe By : Olivia Liebermann
From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co