Pork Tenders with Green Apples 'n Peppercorns
- 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 here 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 June 2014.