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Thread: Pork with Cranberry Mustard Sauce

  1. #1


    Hi All,

    I normally don't cook much but decided to share a new recipe that I tried today. First of all, after surfing the Internet I discovered that pork today is much leaner than years ago. Basically I cooked a pork loin roast and made the following sauce:

    2/3 cup dry white wine
    2/3 cup chicken broth
    3 T Dijon mustard
    1.5 tsp cornstarch
    1.t T water
    1/2 cup Craisins - dried cranberries
    1/4 cup sliced green onions (green part only)

    Add wine, chicken broth and mustard to skillet, combine cornstarch and water in a small bowl. Stir into skillet, add Craisins and chopped green onions. Boil 1-2 minutes until sauce thickens.

    You can lightly flour the pork slices and brown in the skillet, remove pork and then make sauce above in the same pan.

    Note: You can substitute the pork with chicken.

    1/4 cup sauce - 1 point
    4 ounces of pork - 5 points


  2. #2
    Join Date
    Mar 2001
    Albany,CA, USA


    Thanks, made it tonight and my family loved it. Will fix the guys sandwiches tomorrow for lunch with the leftovers. [img]graemlins/bcbsalute.gif[/img]
    Your CA buddySharon/Parklady Life time: 7-24- 01 Lost 42.2 #**********************************"It's nice to be important, but it's more important to be nice." **********************************

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