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Dill and Caraway Pork
2 tb Olive oil
3 1/2 lb Pork tenderloins
1/2 c Chicken stock
2 tb Dijon mustard
1/4 c Whipping cream
2 ts Caraway seeds
2 tb Dill, fresh; chopped
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.
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