Categories: pork- main dish

Ingredients

• 1/2 cup reduced-sodium chicken broth
• 2 Tbsp. thawed apple juice concentrate
• 4 1/2 tsp. stone-ground mustard
• 1 pork tenderloin (1 lb.), cut into 1/2-inch slices
• 1/4 tsp. each slat and pepper
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 tsp. cornstarch
• 2 Tbsp. cold water
• 1 Tbsp. minced fresh parsley

Directions

1. In a bowl, mix broth, concentrate and mustard. Sprinkle pork with salt and pepper. In a skillet, heat oil over medium-high heat. Brown pork; remove from pan.

2. 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.

3. Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer reads 145 degrees. Mix cornstarch and ater until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Top with parsley.

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