Amount
Ingredient
Preparation



2
tablespoons
oil

olive



4
each
pork

tenderloins



1/2
cup
stock

chicken, low-sodium



2
tablespoons
mustard

dijon



1/4
cup
heavy whipping cream





2
teaspoons
caraway seeds





2
tablespoons
dill weed

fresh, chopped

 Heat oil over high heat in large skillet and add pork. Cook on all sides over medium heat until light golden in color. Meanwhile, mix together stock and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins over. Add cream and caraway seeds and cook 1 minutes longer. 

Remove tenderloins to platter. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. Slice meat and arrange on serving platter. Add dill to sauce and spoon over sliced meat. Serve immediately.