Pork Diane

Yum. Simple. Tasty. That's what this recipe is. I pulled this recipe out of Cuisine at Home, which is one of my FAVORITE magazines. Enjoy!

Pork Cutlets Diane
Makes 8 cutlets

• 3/4 c chicken broth
• 1/4 c onion, chopped
• 2 garlic cloves
• 2 T Brandy (optional- but recommended)
• 1 T Dijon mustard
• 1 T Worcestershire Sauce
• 1 T Tomato Sauce
• 1 lb pork tenderloin, trimmed and cut at an angle into 8 slices (2 oz each)
• Salt and pepper
• 2 T vegetable oil

Blend the broth, onion, garlic, brandy, mustard, Worcestershire and tomato paste in a food processor or blender until onion is minced.

Season pork slices with salt and pepper. Heat oil in a large sauté pan over high. Add cutlets and sear 2-3 minutes per side, or until browned. Remove pork from the pan and keep warm.

Add the broth mixture to the pan, scraping up any brown bits. Bring to a boil and simmer 3 minutes or until slightly thickened. Return pork to the pan along with any drippings, simmer to warm through. Season to taste. Serve cutlets with sauce spooned over the cutlets.