Dijon mustard and honey create a sweet and subtly tangy sauce that perfectly compliments lean pork tenderloin. Janet Les - Chilliwack, British Columbia
- 1 pound pork tenderloin, cut into thin strips
- 1 tablespoon canola oil
- 1 cup reduced-sodium beef broth, divided
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Hot cooked long grain and wild rice, optional
- In a large nonstick skillet, brown pork in oil on all sides. Add 1/2 cup broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender. Remove pork with a slotted spoon and keep warm.
- Stir in the honey, mustard and remaining broth. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Honey Mustard Pork in Healthy Cooking February/March 2009, p59
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