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Serves 6
6
pork loin or rib chops, about 3/4 inch thick ( about 2
lbs.)
Marinade:
3 tablespoons lemon juice
2 tablespoons Dijon
mustard
1 tablespoon chopped
fresh or 1 teaspoon dried tarragon leaves
Strain the sauce in a
non-plastic strainer. Serve right away. (If you want to
keep it hot before dinner, put it in a water bath.)
For additional flavor,
after the sauce is finished you may add finely chopped
fresh basil, fresh dill or Dijon mustard.
Sauce:
1/4 cup low fat sour
cream
1 cup Talbott’s Apple
Juice
1 tablespoon chopped
fresh or 1 teaspoon dried tarragon leaves
2 tablespoons Dijon
mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Trim fat from meat. Mix
lemon juice, mustard and tarragon in shallow glass dish.
Add pork: turn to coat with marinade. Cover and
refrigerate 30 minutes minimum. Mix remaining
ingredients and reserve.
Spray skillet with
nonstick cooking spray. Cook pork in skillet over medium
heat, turning once. Cook until meat is white in the
center. Remove meat from skillet: keep warm. Add
reserved cider mixture to hot skillet. Heat to boiling,
stirring constantly. Cook about 3 minutes until slightly
thickened. Return pork to skillet; turn to coat with
sauce. |
