Ingredients
1 pound pork tenderloin, cut into thin strips1 tablespoon canola oil1 cup reduced-sodium beef broth, divided1/4 cup honey1 tablespoon Dijon mustard1 tablespoon cornstarch2 tablespoons cold waterHot cooked long grain and wild rice, optional
Preparation
In a large nonstick skillet, brown pork in oil on all sides. Add 1/2 cup broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is tender. Remove pork with a slotted spoon and keep warm.
Stir in the honey, mustard and remaining broth. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired.
