Ingredients
1/2 cup chopped carrot1/3 cup chopped onion3 tablespoons butter1 pork tenderloin (3/4 pound)1 cup beef broth2 tablespoons lemon juice1/2 teaspoon grated lemon zest1/4 teaspoon dried thyme1/8 teaspoon pepper1 bay leaf1-1/2 teaspoons all-purpose flour2 tablespoons half-and-half cream2 teaspoons minced fresh parsley
Preparation
In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm.
Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.
