Categories: Meats 
      Yield: 8 servings 
  
      2 tb Olive oil 
      4    Pork tenderloins 
    1/2 c  Chicken stock 
           -OR low-sodium chicken broth 
      2 tb Dijon mustard 
    1/4 c  Whipping cream 
      2 ts Caraway seeds 
      2 tb Chopped fresh dill 
  
  HEAT OIL OVER HIGH HEAT in large skillet and add pork. Cook on all sides 
  over medium heat until light golden in color. Meanwhile, mix together stock 
  and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 
  minutes. Remove cover. Turn tenderloins over. Add cream and caraway seeds 
  and cook 10 minutes longer. Remove tenderloins to platter. If sauce is a 
  little thin, continue to cook until it has the consistency to coat the back 
  of a spoon. Slice meat and arrange on serving platter. Add dill to sauce 
  and spoon over sliced meat. Serve immediately.