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 Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
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
