Dill-And-Caraway Pork

• 2 tablespoons vegetable oil olive
• 4 each pork tenderloins
• 1/2 cup stock chicken, low-sodium
• 2 tablespoons prepared mustard dijon
• 1/4 cup heavy whipping cream
• 2 teaspoons caraway seeds
• 2 tablespoons dill weed fresh, chopped

1. Heat oil over high heat in large skillet and add pork.
2. Cook on all sides over medium heat until light golden in color.
3. Meanwhile, mix together stock and mustard.
4. When pork is browned, add stock to skillet.
5. Cook, covered, 5 minutes.
6. Remove cover.
7. Turn tenderloins over.
8. Add cream and caraway seeds and cook 10 minutes longer.
9. Remove tenderloins to platter.
10. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon.
11. Slice meat and arrange on serving platter.
12. Add dill to sauce and spoon over sliced meat.
13. Serve immediately.

vegetable oil olive, pork tenderloins, stock chicken, heavy whipping cream, caraway seeds, dill weed fresh

Taken from recipeland.com/recipe/v/dill-and-caraway-pork-753 (may not work)