1 cup canned no-salt-added chicken broth, undiluted
1 1/2 tablespoons coarse-grained mustard
1 teaspoon cornstarch
1 tablespoon water
How to Make It
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 ungreased 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.
To serve, slice tenderloins diagonally across grain into thin slices, and serve with mustard sauce.
Light and Luscious
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.