Porkloin with Cream Sauce
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  1. In a large skillet, saute 1/2 cup carrot and 1/3 cup chopped onion in 3 tbsp butter for 2 minutes.
  2. Add pork; stir in the 1 cup pork broth, 2 tbsp lemon juice, 1/4 dried tyme, 1/2 tsp grated lemon peel, 1/8 tsp pepper and 1 bay leaf.
  3. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes.
  4. Remove meat and keep warm.
  5. Strain pan juices, discarding vegetables and bay leaf.
  6. Return 1/4 cup to skillet.
  7. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook until thickened.
  8. Serve with pork; sprinkle with parsley.
*Ingredients are available in SM Supermarket and Savemore stores.