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Related recipes: Apples, Fall, Fruit, Low-Carb, Low-Sugar, Main Dishes, National Pork Board, Pork, Pork Roast
Add these dishes to make a full meal:
Prep Time: 20 minutes
Yield: 4 servings
1 lb pork tenderloin
1/2 tsp garlic salt
3/4 tsp poultry seasoning
1/4 tsp nutmeg
2 to 4 tsp crushed green peppercorns
1 Tbs margarine
1 tart apple, unpeeled, cored, cut into 1/4-inch slices
1 Tbs vegetable oil
1 Tbs cornstarch
3 Tbs apple juice concentrate, thawed
1/2 cup dry white wine
1/2 cup chicken broth
Seedless red grapes (optional)
Cut pork tenderloin crosswise into 1/2-inch slices. In small bowl, combine garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over each pork slice; coat both sides lightly with peppercorns. Heat margarine in 12-inch skillet over medium-high heat. Add apple slices; cook 3 to 4 minutes or until crisp-tender. Remove apples, set aside. Heat oil in same skillet over medium heat. Add pork slices; brown about 2 minutes per side. Remove pork from skillet.
In small bowl, dissolve cornstarch in apple juice concentrate. Add to same skillet; stir in wine and broth. Bring to a boil, stirring constantly. Return pork slices to skillet, reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on serving plate. Top with apple wedges; spoon wine mixture over pork and apples. Garnish with red seedless grapes if desired.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
