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Light Pork Tenderloins With Mustard Sauce

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  Pork tenderloins 1 Pound
  Thyme sprigs 12
  Brandy 2 Tablespoon, divided
  Olive oil 2 Teaspoon, divided
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1⁄2 Cup (8 tbs), sliced
  Brown sugar 1 Tablespoon
  Halved seedless red grapes 1 Cup (16 tbs)
  Canned no salt added chicken broth 1 Cup (16 tbs), undiluted
  Coarse grained mustard 1 1⁄2 Tablespoon
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Light Pork Tenderloins With Mustard Sauce Recipe