Ingredients
3/4 teaspoon curry powder
2 Tablespoons GOLDEN BLOSSOM HONEY
2 Tablespoons Worcestershire sauce
2 garlic cloves, chopped
1 package pork tenderloin (about 1 1/4 pounds), trimmed and cut into 1-inch slices
2/3 cup chicken broth
1/4 cup milk
2 teaspoons flour
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Cook curry powder in a small skillet over medium-high heat for just 2 minutes.
Whisk together honey, Worcestershire sauce, garlic and toasted curry. Coat pork with marinade and allow to sit for 1 1/2 hours. Remove pork, reserving marinade.
Saute medallions in a lightly oiled, non-stick skillet for 5 minutes on each side. Transfer to a dish.
In the same pan add chicken broth and reserved marinade, stirring together with browned bits.
Combine milk and flour. Whisk until smooth. Add to skillet. Cook, stirring until thickened. Return pork to pan. Heat for a few minutes. Coat with sauce.
Serves: 4
Whisk together honey, Worcestershire sauce, garlic and toasted curry. Coat pork with marinade and allow to sit for 1 1/2 hours. Remove pork, reserving marinade.
Saute medallions in a lightly oiled, non-stick skillet for 5 minutes on each side. Transfer to a dish.
In the same pan add chicken broth and reserved marinade, stirring together with browned bits.
Combine milk and flour. Whisk until smooth. Add to skillet. Cook, stirring until thickened. Return pork to pan. Heat for a few minutes. Coat with sauce.
Serves: 4
