This is a really quick and easy recipe for cuts of pork loin.  I originally found it in Cooking Light 87 cookbook so you can see that it’s been a family favorite for more than 25 years.

1 (1 1/4 pound) pork tenderloin, cut into 8 slices
1 teaspoon margarine
1/2 cup water
1/4 cup Chablis or other dry white wine
1/2 tsp. beef flavored bouillon granules
1/2 tsp. fennel seeds, crushed
1/4 tsp. pepper
1 tsp. cornstarch
1 Tablespoon water

Trim excess fat from pork.  Coat a large skillet with cooking spray, add margarine.  Place over medium heat until margarine melts.  Add pork, and cook 5 to 6 minutes, turning to brown evenly.  Remove pork from skillet.

Add 1/2 cup water, wine, bouillon granules, fennel seeds and pepper to skillet.  Bring to a boil and add pork. Cover, reduce heat and simmer 5 minutes until pork is tender.

Transfer pork to a serving platter: keep warm.  Dissolve cornstarch in 1 Tablespoon water.  Add to pan juices, stirring to blend.  Bring to a boil, reduce heat and simmer until thickened.  Pour over pork and serve.

Yield; 6 servings.  134 calories per serving.


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