DILL & CARAWAY PORK

      Title: DILL & CARAWAY PORK
  Categories: Pork
       Yield: 6 Servings
  
       2 tb Olive oil
   3 1/2 lb Pork tenderloins
     1/2 c  Chicken stock
       2 tb Dijon mustard
     1/4 c  Whipping cream
       2 ts Caraway seeds
       2 tb Dill, fresh; chopped
  
   HEAT OIL OVER HIGH HEAT in large skillet and add pork. Cook on all
   sides over medium heat until light golden in color. Meanwhile, mix
   together stock and mustard. When pork is browned, add stock to
   skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins
   over. Add cream and caraway seeds and cook 10 minutes longer. Remove
   tenderloins to platter. If sauce is a little thin, continue to cook
   until it has the consistency to coat the back of a spoon. Slice meat
   and arrange on serving platter. Add dill to sauce and spoon over
   sliced meat. Serve immediately.
   
                   Cooking Echo/Tia Darrow/March '91
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