Meat's

Pork Tenderloin Medallions w/Orange Honey-Mustard Sauce

• 1 pork tenderloin, trimmed,
  cut into medallions
  
• 1/2 cup all-purpose flour
• 1 tablespoon vegetable oil
• thyme, to taste
• dill weed, to taste
• 1/4 cup frozen orange juice
  concentrate, thawed
  
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon freeze dried green
  peppercorns
  

Soak peppercorns in water for 30 minutes, then
drain. Lightly coat tenderloin medallions in
flour and saute in non-stick pan with 1
tablespoon vegetable oil until lightly browned.
Sprinkle medallions with crushed dill weed and
thyme. Cover, cook on low heat while preparing
sauce. Combine orange juice, mustard, honey, and
soaked peppercorns. Coat medallions with sauce
and cook on low heat for 20 minutes longer.
Turn medallions to glaze with sauce. Serve hot
garnished with parsley and orange slices.
The number of servings depends on the size of
the tenderloin.

Pork Tenderloin with Bourbon Sauce-Chi-Chi's

Yield: 1 batch

• 10 oz Can Chi Chi's diced tomatoes
• And green chilies, drained
• 1/3 c Bourbon
• 1/3 c Soy sauce
• 1/3 c Worcestershire sauce
• 1/2 c Chopped onion
• 2 tb Honey
• 2 tb Dijon mustard
• 1/4 ts Pepper
• 2 lb Pork tenderloin

Combine all marinade ingredients in recloseable
plastic food bag. Mix well. Add the pork
tenderloin. Seal bag and turn several times to
coat the meat. Place in refrigerator for 8
hours or overnight, turning occasionally.
Preheat broiler. Remove meat from marinade;
reserve marinade.
Place meat on broiler pan, broil 7 to 8 inches
from heat source for approximately 7 to 9
minutes on each side.
In small saucepan, bring remainder of marinade
to a boil; boil one minute. Serve with the meat.

Chi Chi's Booklet
== Courtesy of Dale & Gail Shipp,
Columbia Md. ==

Excellent Recipe : )))