Sweet treats
Meals
DrinksFestive Pork
Thin pork tenderloin medallions, browned and simmered, then covered in a quick pan sauce of cranberries, Dijon mustard, orange and lemon. The lemon adds a bright, sour edge that Richberry turns sweet for a while.
- Total time
- 30 min
- Servings
- 4
- Calories per serving
- ≈ 160
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
- ¾ lb pork tenderloin (1 tenderloin), trimmed
- 1 tablespoon olive or vegetable oil
- ½ cup low-sodium beef broth, divided
- 2 tablespoons dried cranberries
- 2 tablespoons lemon juice
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon orange juice concentrate
- 1 teaspoon cornstarch
How to make it
Slice and flatten
Cut the tenderloin into 12 slices and flatten each one to ¼ inch thick.
Brown and simmer
Brown the slices in the oil in a skillet over medium heat. Add ¼ cup of the broth, cover and simmer for 5–10 minutes until the meat is no longer pink, then move it to a serving dish and keep warm.
Start the sauce
Put the cranberries, lemon juice, mustard and the rest of the broth into the skillet.
Thicken and pour
Stir the orange juice concentrate and cornstarch together until smooth, then add it gradually to the pan, stirring all the time. Bring to the boil, cook and stir for 1–2 minutes, then pour over the pork.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Flatten the slices between two sheets of cling film with a rolling pin so they cook quickly and evenly.Serve with
Roast or mashed potatoes and green beans for a festive dinner, or steamed rice to soak up the sauce.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
Get Richberry
