Ingredients
2 tablespoons flour
1 each (2 1/2 lb.) pork tenderloin, cut in half
1 tablespoon olive oil
1 teaspoon minced garlic
1 each Shallot, finely chopped
1/2 each jalapeno pepper, deveined and seeded, finely chopped
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon Fresh lemon juice
3 tablespoons Sherry vinegar
3/4 cup low-sodium, fat-free chicken broth
2 teaspoons Nature's Place almond butter
1 tablespoon honey
2 tablespoons thinly sliced chives or chive stems (optional garnish)
Description
Fresh Magazine September, October 2010
Hannaford Supermarkets
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter