Post by chief_cook2 on Sept 25, 2003 15:45:33 GMT -6
3 tablespoons butter
1 pound pork tenderloin, cut into 2-inch slices
4 medium carrots, sliced 1-inch
3 stalks celery, sliced 1-inch
1 small onion, thinly sliced
3 tablespoons honey
2 tablespoons lemon juice
1 teaspoon liquid smoke
1/2 teaspoon finely chopped fresh garlic
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried sage leaves
In 10-inch skillet melt butter until sizzling; add pork
tenderloin slices and carrots. Cook over medium-high heat,
stirring occasionally, until meat is no longer pink (5 to
6 minutes).
Reduce heat to medium. Stir in all remaining ingredients.
Cover; cook, stirring occasionally, until vegetables are
crisply tender (10 to 12 minutes).
MICROWAVE DIRECTIONS In 3-quart casserole melt butter on
HIGH (30 to 45 seconds); add pork tenderloin slices and
carrots. Cover; microwave on HIGH, stirring after half the
time, until pork is no longer pink (8 to 10 minutes). Stir
in all remaining ingredients. Cover; microwave on HIGH,
stirring after half the time, until vegetables are crisply
tender (5 to 9 minutes). Place meat and vegetables on
platter; keep warm. Combine 2 teaspoons cornstarch with 2
teaspoons water. Stir into hot pan juices. Microwave on
HIGH, stirring after half the time, until thickened (2 to
4 minutes). Pour sauce over meat.
Makes 4 servings