Tart apples like Granny Smith are perfect
for this dish. Serve over linguine with steamed broccoli.
Pork Tenders
with Green Apples 'N Peppercorns
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, (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.
