How to make it

  • In a bowl, combine the broth, juice concentrate and mustard; set aside.
  • Sprinkle pork with salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and set aside.
  • Add garlic to the pan; saute for 1 minute. Add reserved broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until liquid is reduced to about 1 1/2 cups.
  • Return pork to the pan; cover and cook over low heat for 8-10 minutes or until meat is no longer pink. Combine cornstarch and water until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

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