2 tbsp olive oil
4 pork tenderloins
1/2 cup chicken stock or low-sodium chicken, broth
2 tbsp dijon mustard
1/4 cup whipping cream
2 tsp caraway seeds
2 tbsp chopped fresh dill
A Recipe for
Dill-And-Caraway Pork
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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This Recipe for Dill-And-Caraway Pork is one of thousands in the Recipes-to-go Meat Cookbook.
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| ND Beef Council, billboard advertisement, 1990 |
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This is a recipe for Dill-And-Caraway Pork from the recipe cookbook of Recipes-to-go (Meat)
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The bagel, an unsweetened doughnut with rigor mortis. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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HEAT OIL OVER HIGH HEAT in large skillet and add pork. Cook on all
sides over medium heat until light golden in color. Meanwhile, mix
together stock and mustard. When pork is browned, add stock to
skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins
over. Add cream and caraway seeds and cook 10 minutes longer. Remove
tenderloins to platter. If sauce is a little thin, continue to cook
until it has the consistency to coat the back of a spoon. Slice meat
and arrange on serving platter. Add dill to sauce and spoon over
sliced meat. Serve immediately.
Serves: 8
Dill-And-Caraway Pork Recipe brought to you by Recipes To-Go