It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Thinking it is fatty many people tend to avoid pork. Some pork is fatty–bacon anyone???- but cuts like pork tenderloin are lean and easy to cook. When you slice the tenderloin into coins it cooks even faster making it a perfect meat for a fast Friday night dinner. The pork is quickly sauteed in olive oil then added to a creamy Dijon mustard and apple juice sauce. Serve over a bed of brown rice or orzo with a green vegetable and dinner is served.
APPLE DIJON PORK SAUTE
1 pork tenderloin, trimmed of fat and cut into 1 1/2 inch rounds
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 shallot, minced
1/4 teaspoon salt
1 cup apple juice
2 tablespoon cider vinegar
3 tablespoons unsalted butter, cut into 6 pieces
3 teaspoons Dijon mustard
1/4 cup heavy cream
- Add 2 tablespoons of oil to a large skillet set over medium-high heat.
- Generously sprinkle the pork coins on both sides with salt and pepper.
- When the oil is hot, add the pork and cook for 3-4 minutes per side or until the pork is no longer pink in the middle. Remove the pork from the pan and place on a large plate tented with foil.
- Add the remaining 1 tablespoon of oil to the skillet. Add the shallot and salt and cook until soft, about 2 minutes.
- Stir in the apple juice and cider vinegar and bring to a simmer. Cook for approximately 9 minutes or until the mixture is syrupy.
- Stir in any of the pork juices.
- Turn the temperature to low and slowly whisk in the butter.
- Stir in the Dijon mustard and cream then return the pork to the pan.
- Cook for 2 minutes or until heated through.