Campfire Pork Dijon

AuthorSite EditorCategory,
Yields1 Serving
 8 oz Pork tenderloin
 1 oz Vegetable oil
 6 tbsp Apricot preserves
 1 tbsp Dijon mustard
1

Peel any silver skin off tenderloin.

Cut tenderloin in five 1-1/2 oz slices and pound to a quarter inch thickness.

Heat oil in skillet and brown each cutlet. Check center. Pork should be just a little pink.

Remove pork from pan and add apricot preserves and Dijon mustard.

Warm sauce and serve over pork.

Ingredients

 8 oz Pork tenderloin
 1 oz Vegetable oil
 6 tbsp Apricot preserves
 1 tbsp Dijon mustard

Directions

1

Peel any silver skin off tenderloin.

Cut tenderloin in five 1-1/2 oz slices and pound to a quarter inch thickness.

Heat oil in skillet and brown each cutlet. Check center. Pork should be just a little pink.

Remove pork from pan and add apricot preserves and Dijon mustard.

Warm sauce and serve over pork.

Campfire Pork Dijon