0 recipes from contoocook and beyond


1 8-10 oz pork tenderloin
2 tbsp olive oil
1 carrot, thinly sliced
1 small celery stalk, thinly sliced
2 large garlic cloves, minced
1 medium parsnip, thinly sliced
2/3 cup canned low-salt chicken broth
1/2 tsp dried thyme, crtumbled
1 tbsp Dijon mustard
Cut pork in half crosswise. Season with S&P. Heat 1 tbsp oil in
heavy med skillet over med-high heat. Add pork & cook until brown on
all sides, @ 6 min. Using tongs, xfer pork to plate.
Reduce heat to med-low. Add remaining 1 tbsp oil to skillet, Add
carrot, celery, parsnip & garlic. Cook 2 min, stirring occasionally.
Add broth & thyme. Return pork & any juices on plate to skillet.
Bring liquids to the simmer. Cover skillet &* simmer until pork is
cooked through, @ 10 min. Remove pork. Add mustard to skillet.
Increase heat to high & cook Until sauce thickens, whisking occas-
ionally, @ 5 min. Slice pork crosswise on the diagonal. Fan slices
on plates. Spoon veggies alongside pork & serve.
Start w/ a salad of red leaf lettuce & curly endive tossed w/
balsamic vinegar & extra-virgin olive oil. Accompany the pork w/
buttered egg noodles garnished w/ parsley & roasted red pepper
strips. As a finale, a purchased pear tart (Marion makes a very
nice pear flan)
2 servings(can be doubled) Bon Appe’tit, Mar 1992

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