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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cherry Dijon Pork Recipe

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This recipe for Cherry Dijon Pork is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. pork tenderloin, cut into 1" rounds
1 ounce chicken broth concentrate
1 1/2 cups water
3 tablespoons roughly chopped shallot
1/4 cup dried cherries
3 tablespoons Dijon mustard
2 pats butter
Olive oil
Salt & pepper
Directions:
Directions:
1. Season pork with salt & pepper. Heat 1 T oil over medium-high. Add pork medallions and cook until well browned but not fully cooked, 2-3 minutes per side. Transfer pork to a plate and set aside.
2. Add shallot to skillet, season with salt and pepper, and cook over medium heat until soft, 2-3 minutes.
3. Add water, chicken broth concentrate, dried cherries and Dijon. Bring to a boil; reduce heat and simmer, until reduced by half, 8-10 minutes. Season to taste with salt and pepper. Add butter and swirl pan to incorporate.
4. Return pork and any accumulated juices to the skillet, and cook over low, turning to coat with sauce until heated through, 2-3 minutes. Remove from heat and season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Adapted from the kitchen of Martha & Marley Spoon

 

 

 

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