A luscious dish of pounded pork tenderloin.
- Two 12 - ounce pork tenderloins, cut into 2-inch lengths and pounded 1 inch thick -
- a pinch of salt and pepper -
- 1 tsp all purpose flour, plus more for dusting -
- 1 tbsp Caramelized Onion Potato Seasoning -
- 2 tbsp. unsalted butter -
- 2 tbsp extra virgin olive oil -
- 1 large onion, very thinly sliced -
- 1 tbsp grainy mustard -
- 1 tbsp fresh dill -
- 1 cup low-sodium chicken broth -
- Buttered noodles for serving -
Step 1 - Season the pork with salt and pepper and dust with flour.
In a medium, deep skillet, melt the butter in the olive oil.
Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes.
Transfer the pork to a plate.
Step 2 - Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard , 1 tbsp caramelized onion potato seasoning and 1 tsp of flour and cook for 1 minute.
Add the chicken broth and bring to a boil. Nestle the pork in the onion sauce. Add more seasoning to taste. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transfer the pork to plates. Stir the chopped dill into the sauce and spoon over the pork.
Serve with buttered noodles.