| Servings |
|
Ingredients
- 4 loin tenderloin end steaks boneless, about 1 lb
- 2/3 cup vegetable broth or dry white wine
- 1 tbsp Dijon mustard
- 2 tsp freeze-dried green peppercorns can
- in also be purchased packedbrine
- 1/2 tsp Worcestershire sauce
Ingredients
|
|
Instructions
- Sauté pork steaks in a large non-stick or lightly oiled skillet over medium-high heat until browned. About 3 to 4 minutes per side. Remove steaks from skillet and keep warm.
- Add broth or wine to skillet and bring to a boil, scraping up any browned bits. Add remaining ingredients, cook and stir 1 minute. Return steaks to sauce and heat through.
- Serve with rice pilaf, sautéed mushrooms and a salad of mixed greens.
Share this Recipe
