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Categories:Viewed: 119 - Published at: 5 years ago
Ingredients
- 1 lb pork tenderloin
- salt & freshly ground black pepper
- 2 teaspoons canola oil
- 1 (14 1/2 ounce) can fat-free chicken broth
- 3/4 cup coarsely chopped dried apple
- 3/4 cup coarsely chopped pitted dried plum
- 1 tablespoon dijon-style mustard
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried thyme
Method
- Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
- In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
- To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
- Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
- Serve immediately.
