This dish is easy enough to make for a weeknight supper and special enough to serve to company.
1 cup fat-free, less-sodium chicken broth
2 ounces finely chopped guava paste
1 (1 1/4-pound) pork tenderloin, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon canola oil
1/2 cup finely chopped shallots
3 tablespoons bourbon
1 1/2 tablespoons whole grain mustard
How to Make It
Combine broth and guava paste in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or until guava dissolves, stirring constantly. Set aside.
Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 6 minutes, browning on all sides. Remove pork from pan.
Add oil and shallots to pan; sauté 1 minute. Add bourbon; cook 30 seconds or until liquid almost evaporates. Stir in broth mixture. Return pork to pan, cover, and simmer 13 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 15 minutes before slicing. Remove pan from heat; gently stir in mustard.
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