Photo of Festive Pork

Festive Pork

Published: May 10, 2013

Prep/Cook Time: 30 minutes

Servings: 4

Ingredients

  • 1 Hatfield Simply Tender Tenderloin Filet (3/4 pound)
  • 1 tablespoon olive oil
  • 1/2 cup reduced-sodium chicken broth, divided
  • 3 tablespoons dried cranberries
  • 1-1/2 teaspoons Dijon mustard
  • 1 tablespoon thawed orange juice concentrate
  • 1 teaspoon cornstarch

Directions

  1. Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. In a large skillet, brown pork on both sides over medium heat in oil. Add 1/4 cup of chicken broth; reduce heat. Cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm.
  2. In the same skillet, add the cranberries, mustard and remaining broth. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
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