Light Pork Tenderloins With Mustard Sauce Recipe
Ingredients
| 2 (3/4-pound) pork tenderloins | ||
| 12 (2-inch) fresh thyme sprigs | ||
| Brandy | 2 Tablespoon, divided | |
| Olive oil | 2 Teaspoon, divided | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), sliced | |
| Brown sugar | 1 Tablespoon | |
| 1 cup halved seedless red grapes | ||
| 1 cup canned no-salt-added chicken broth, undiluted | ||
| 1 1/2 tablespoons coarse-grained mustard | ||
| Cornstarch | 1 Teaspoon | |
| Water | 1 Tablespoon | |
Directions
Trim fat from tenderloins.
Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise.
Place thyme sprigs evenly on tenderloins.
Combine 1 tablespoon brandy 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well.
Pour over tenderloins, and wrap securely.
Place on an un-greased baking sheet.
Insert meat thermometer into thickest part of tenderloin, if desired.
Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°.
Remove tenderloins from foil; remove and discard thyme sprigs.
Transfer tenderloins to a serving platter, and keep warm.
Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion.
Saute until tender.
Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well.
Combine cornstarch and water; add to onion mixture, and stir.
Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.
Fold a piece of aluminum foil in half, crosswise; place tenderloins on aluminum foil lengthwise.
Place thyme sprigs evenly on tenderloins.
Combine 1 tablespoon brandy 1 teaspoon olive oil, salt, and pepper in a small bowl; stir well.
Pour over tenderloins, and wrap securely.
Place on an un-greased baking sheet.
Insert meat thermometer into thickest part of tenderloin, if desired.
Bake at 400° for 30 to 35 minutes or until meat thermometer registers 160°.
Remove tenderloins from foil; remove and discard thyme sprigs.
Transfer tenderloins to a serving platter, and keep warm.
Heat remaining 1 teaspoon olive oil in a skillet over medium-high heat until hot; add onion.
Saute until tender.
Add remaining 1 tablespoon brandy, brown sugar, and next 3 ingredients; stir well.
Combine cornstarch and water; add to onion mixture, and stir.
Bring to a boil; cook over medium-high heat until thickened, stirring occasionally.
Chef
