Adapted from the Waldorf apple salad, this recipe highlights the classic flavors of apples and pork together for a wonderful autumn meal.
1 pound pork tenderloin
2 teaspoons vegetable oil - divided use
2 stalks celery, sliced thinly
2 green onions, sliced
1/4 cup chopped pecans
3 tablespoons raisins
2 tart red apples, cored and cut into thin wedges
1/2 cup sour cream
1/2 cup light cream
1 teaspoon lime juice
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 canned roasted green chile, seeded and chopped
- Cut tenderloin into 1/4-inch slices, slice each into strips.
- Heat one teaspoon oil in nonstick skillet, stir-fry pork for 3 minutes, remove from pan.
- Heat remaining oil and stir-fry celery, onion and pecans for 2 to 3 minutes. Add raisins and apples, cook one minute longer. Return pork to pan.
- Stir together remaining ingredients, add to skillet, turn heat to medium-low; cook until slightly bubbling (do not allow to boil), stirring constantly, about 4 to 5 minutes.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.