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Pork Fines Herbes with Creamy Mustard Sauce

1 1/2 lb Lean Bonless Pork Loin Roast
1 175 ml jar Moulin d'or fine herbs dijon mustard
5 ts Lemon Juice
5 ts Brown Sugar
Freshly Ground Black Pepper
1/2 c Whipping Cream


Cut pork into 18 thin slices. In small bowl combine mustard, lemon juice and brown sugar. Mix well. Add pepper to taste. Reserve 1/2 c of the mustard mixture. Brush remaining mustard mixture on both sides of pork slices. Place meat on rack of large broiler pan. Preheat broiler 5 minutes. Broil pork 4-6" from heat until pork is cooked through, about 3-5 minutes per side.

Meanwhile in small saucepan combine reserved mustard mixture and cream. Cook and stir over medium heat until mixture boils. To serve, pour mustard cream sauce over pork slices.

Note: Or substitute 1 1/2 lbs of fresh turkey scallops.




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