Sunday, May 4, 2008

Pork with Dijon Mustard Sauce, New Potatoes and Honey Dill Snap Peas

4 oz boneless pork loin
1 ½ tsp salt
½ tsp ground pepper
1/3 cup chicken broth
1 ½ tsp Dijon mustard
1/3 cup cream
8-10 Red Potatoes
All Purpose Spice Shake
½ pound sugar snap peas
2 tbsp honey
1 tsp dill weed (dry)

Preheat oven to 375 degrees. Quarter the potatoes and pour onto an oiled cooking sheet. Sprinkle with all purpose spice shake and bake until potatoes are soft and browned.

Set snap peas to steam over boiling water until softened. Immediately rinse peas in cold water to stop cooking and retain color.

Slice the pork loin into ½ in thik slices and sprinkle with salt and pepper. Oil a skillet and cook over medium high heat about 4 minutes until browned. Set the pork aside and add broth, mustard and cream to the skillet. Simmer for about 7 minutes until the sauce has thickened slightly.

Serve potatoes and pork with mustard sacue. Drizzle honey over the peas and sprinkle with dill.

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