Dill-And-Caraway Pork
A succulent pork tenderloin dish that's great to serve when eating with family or friends.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
olive |
|
| 4 | each |
pork
tenderloins |
*
|
| ½ | cup |
stock
chicken, low-sodium |
|
| 2 | tablespoons |
prepared mustard
dijon |
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
caraway seeds
|
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
olive |
|
| 4 | each |
pork
tenderloins |
*
|
| 118 | ml |
stock
chicken, low-sodium |
|
| 3E+1 | ml |
prepared mustard
dijon |
|
| 59 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
caraway seeds
|
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
Directions
Heat oil over high heat in large skillet and add pork. Cook on all sides over medium heat until light golden in color. Meanwhile, mix together stock and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins over. Add cream and caraway seeds and cook 10 minutes longer.
Remove tenderloins to platter. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. Slice meat and arrange on serving platter. Add dill to sauce and spoon over sliced meat. Serve immediately.
