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Pork Tenders with Green Apples 'N Peppercorns

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

Recipe Ingredients:

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)

Cooking Directions:

  1. 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.
  2. 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.