Ingredients
1/2 cup reduced-sodium chicken broth2 tablespoons thawed apple juice concentrate4-1/2 teaspoons stone-ground mustard1 pork tenderloin (1 pound), cut into 1/2-inch slices1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil2 garlic cloves, minced1 teaspoon cornstarch2 tablespoons cold water1 tablespoon minced fresh parsley
Preparation
In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan.
Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup.
Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
