- 1/4 cup reduced-sodium chicken broth
- 1 tablespoon thawed apple juice concentrate
- 2-1/4 teaspoons stone-ground mustard
- 1/2 pound pork tenderloin, cut into 1/2-inch slices
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 teaspoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon cornstarch
- 1 tablespoon cold water
- 1-1/2 teaspoons minced fresh parsley
- In a small bowl, combine the broth, juice concentrate and mustard; set aside.
- Sprinkle pork with salt and pepper. In a small nonstick skillet, brown pork in oil. Remove and set aside.
- Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid is reduced to about 3 tablespoons.
- Return pork to the pan; cover and cook over low heat for 3-4 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley.