Ingredients
1 pound boneless pork loin, cut 1/2-inch
2 Tablespoons butter or margarine
1/4 cup scallions, minced
2 teaspoons Dijon mustard
1 cup canned chicken broth
1 Tablespoon GOLDEN BLOSSOM HONEY
2 Tablespoons red wine vinegar
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
Place pork slices between sheets of waxed paper. Pound with a meat mallet to flatten. Sprinkle with salt and pepper.
In a large pan over medium-high heat, melt butter. Sauté pork until brown, about 8 minutes, turning once during cooking time. Set aside.
Cook scallions in the same pan for 1 minute. Stir in mustard and chicken broth. Simmer 5 minutes. Add honey and vinegar. Simmer 5 minutes longer.
Add pork and juices to pan. Cook until heated through.
Serves: 4-6
In a large pan over medium-high heat, melt butter. Sauté pork until brown, about 8 minutes, turning once during cooking time. Set aside.
Cook scallions in the same pan for 1 minute. Stir in mustard and chicken broth. Simmer 5 minutes. Add honey and vinegar. Simmer 5 minutes longer.
Add pork and juices to pan. Cook until heated through.
Serves: 4-6
