| 1 | Heat oil over high heat in large skillet and add pork. |
| 2 | Cook on all sides over medium heat until light golden in color. |
| 3 | Meanwhile, mix together stock and mustard. |
| 4 | When pork is browned, add stock to skillet. |
| 5 | Cook, covered, 5 minutes. |
| 6 | Remove cover. |
| 7 | Turn tenderloins over. |
| 8 | Add cream and caraway seeds and cook 10 minutes longer. |
| 9 | Remove tenderloins to platter. |
| 10 | If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. |
| 11 | Slice meat and arrange on serving platter. |
| 12 | Add dill to sauce and spoon over sliced meat. |
| 13 | Serve immediately. |
| 14 | Michael roberts - prodigy guest chefs cookboo |
