Sunday, February 27, 2011
Pork Tenderloin with Creamy Mustard Sauce and Steamed Artichokes
Gotta give it up for the artichoke. It has the DOUBLE the fiber of 1 cup of broccoli. And is oh-so-yummy steamed and dipped in mustard dressing. (You don't have to make this pork chops and mustard sauce recipe to do that though....just mix up any mustard you like with some olive or canola oil, if you just want artichokes.)
If you've read my regular pork chop recipe post, this is pretty similar, but is a small twist on it with the sauce.
What you need:
1 lb of pork loin chops (these were bone-in, but any cut of pork would be fine)
2 T. canola oil
1/2 C. fat-free evaporated milk
2 T. Dijon mustard
2-3 green onions, sliced
How you make it:
Season meat with salt and pepper. Heat oil in large skillet over medium-high heat. Add the pork and cook on each side for 2 minutes or until browned. Turn down heat and simmer for a super-long time, flipping occasionally. About 30-45 minutes. This makes for a really tender pork chop. (see original pork chop post as mentioned above).
Remove pork from pan and set aside and keep warm. With heat on low, add evaporated milk, mustard and green onions. Stir to loosen brown bits from bottom of pan and dissolve mustard throughout. Return pork to the skillet and cook for 1-2 minutes or until sauce is slightly thickened, turning pork to coat with sauce.
Serve with steamed artichoke, baked potato and/or a fruit salad.
I really like to strain the extra sauce and use for dipping the artichoke. It makes a really nice and thin vinaigrette-type dressing. You can also pour it over the individual servings of pork chops. (Strained or unstrained is fine.)
This was the first time I'd really given artichokes to the kids and they LOVED them! Phew! Lucky this time. The dinner-gods were on my side tonight.
Posted by Marissa at 9:38 PM