Ingredients
| 3/4 | pound pork tenderloin, trimmed |
| 1 | tablespoon olive oil or vegetable oil |
| 1/2 | cup beef broth, divided |
| 2 | tablespoons dried cranberries |
| 1 1/2 | teaspoons Dijon mustard |
| 1 | tablespoon orange juice concentrate |
| 1 | teaspoon cornstarch |
Instructions
Cut tenderloin into 12 slices; flatten to ¼-inch thickness. Add oil to skillet and brown pork over medium heat. Add ¼ cup beef broth, cover and simmer for 5 to 10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm. Add cranberries, mustard and remaining broth to skillet. Combine orange juice concentrate and
cornstarch until smooth. Gradually add to broth mixture to skillet, stirring constantly. Bring to boil, cook and stir 1 to 2 minutes. Pour over pork.
