Light Pork Tenderloins With Mustard Sauce
|Pork tenderloins||1 Pound|
|Brandy||2 Tablespoon, divided|
|Olive oil||2 Teaspoon, divided|
|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|
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.