Pork Tenders with Green Apples 'N Peppercorns
Tart apples like Granny Smith are perfect for this dish. Serve over linguine with steamed broccoli.
1 pound pork tenderloin
1/2 teaspoon garlic salt
3/4 teaspoon poultry seasoning
1/4 teaspoon ground nutmeg
2 to 4 teaspoons crushed green peppercorns
1 tablespoon butter or margarine
1 tart apple, unpeeled, cored, cut into 1/4-inch slices
1 tablespoon vegetable oil
1 tablespoon cornstarch
3 tablespoons frozen apple juice concentrate; thawed
1/2 cup dry white wine
1/2 cup chicken broth
1 bunch seedless red grapes for garnish (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 butter 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 264 calories Protein 25 grams Fat 10 grams Sodium 406 milligrams Cholesterol 67 milligrams.
Recipe and photograph provided courtesy of National Pork Board.