My sister recently commented to me that she doesn’t check her e-mail very often. That is astonishing to me! I check my inbox multiple times a day. With over 100 e-mails coming in every day, to go without checking it for a few days would really “stuff” the box! Most of the missives I receive have to do with cooking and baking. I subscribe to a number of newsletters from various cooking sites. One of those sites is Taste of Home.
I read through many of the recipes I see on the Taste of Home website. Before the world went digital, Taste of Home was a magazine I would seek out every month to peruse the recipes. What has always drawn me (and many others) to this publication is its authenticity. The recipes originate with home cooks, often their family favorite recipes that have been handed down for generations. The ingredients are usually familiar items I already have on hand. Of the 10,000+ ideas and recipes Taste of Home receives every year, a few thousand of them are chosen and individually tried by the culinary experts in the test kitchen before they are featured in the magazine, cookbooks, and on the internet. When I in turn prepare one of the recipes gleaned from Taste of Home, I know it has a proven track record. Often, those recipes also become favorites in our family. Today’s pork recipe is the latest addition to the approximately thirty others previously posted on my site attributed to Taste of Home.
Apple-Mustard Pork Tenderloin
Apple-Mustard Pork Tenderloin (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes 4 servings
Ingredients:
- 1/2 cup chicken broth
- 2 tablespoons thawed apple juice concentrate
- 4-1/2 teaspoons stone-ground mustard
- 1 pound pork tenderloin, cut into 1/2-inch slices
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon minced fresh parsley
Directions:
In a small bowl, mix the broth, apple juice concentrate, and mustard together. Set it aside.
Combine the sauce ingredients.
Sprinkle the pork with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Brown the pork on all both sides, then remove it from the pan.
Cook the pork medallions.
Add the garlic to the same pan, cooking and stirring for 1 minute. Add the broth mixture, stirring to loosen the browned bits from pan. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 6-8 minutes or until the liquid is reduced to about 1/3 cup.
Cook the sauce.
Return the pork to the pan and cook it, covered, over low heat for 3-4 minutes or until a thermometer inserted in the thickest part of the pork reads 145° F. Mix the cornstarch and cold water together until smooth, then stir it into the pan. Bring it to a boil and cook and stir for 2 minutes or until the sauce is thickened.
Return the pork to the sauce in the pan.
Transfer the pork and sauce to a serving platter. Sprinkle the dish with parsley and serve.
A great Fall pork dinner!
Home cooking is always my preference! ~Linda
Apple-Mustard Pork Tenderloin (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes 4 servings
Ingredients:
- 1/2 cup chicken broth
- 2 tablespoons thawed apple juice concentrate
- 4-1/2 teaspoons stone-ground mustard
- 1 pound pork tenderloin, cut into 1/2-inch slices
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon minced fresh parsley
Directions:
In a small bowl, mix the broth, apple juice concentrate, and mustard together. Set it aside. Sprinkle the pork with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Brown the pork on all both sides, then remove it from the pan.
Add the garlic to the same pan, cooking and stirring for 1 minute. Add the broth mixture, stirring to loosen the browned bits from pan. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 6-8 minutes or until the liquid is reduced to about 1/3 cup.
Return the pork to the pan and cook it, covered, over low heat for 3-4 minutes or until a thermometer inserted in the thickest part of the pork reads 145° F. Mix the cornstarch and cold water together until smooth, then stir it into the pan. Bring it to a boil and cook and stir for 2 minutes or until the sauce is thickened. Transfer the pork and sauce to a serving platter. Sprinkle the dish with parsley and serve.