Why recepie famous for?
I like mutton medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time.
Ingredients
1/2 cup reduced-sodium chicken broth2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons cold water
1 tablespoon minced fresh parsley
1 teaspoon cornstarch
Instructions
In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan.Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup.
Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
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