| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Not, Sent | 4 | Servings | |
INGREDIENTS
| 1 | Golden delicious apple, peel/core, cut in 12 wedges | |
| 1 | Ripe pear, peel/core, cut in 12 wedges | |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Pure maple syrup |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Each salt and pepper |
| 1 1/2 | lb | Tied boneless pork loin, untied, cut in 12 slices |
| 1 | tb | Olive oil |
| 1/3 | c | Finely chopped onion |
| 1/4 | c | Dry white wine |
| 2/3 | c | Canned low-sodium chicken broth |
| 1 | ts | Whole grain mustard |
| 1/8 | ts | Each salt and pepper |
| 1/2 | tb | Butter or margarine |
INSTRUCTIONS
SAUCE Toss apple and pear wedges, lemon juice and maple syrup in a medium bowl to mix. Mix flour, salt and pepper on a plate. Dredge pork in mixture; shakeoff excess. Heat oil in a large skillet over high heat until hot, but not smoking. Add pork, in batches if necessary, and cook, turning once, until browned and no longer pink in middle, about 6 minutes. Remove to a platter; cover to keep warm. Sauce: Add onion and wine to skillet. Stir 1-2 minutes until nearly dry. Add fruit mixture and broth. Bring to a boil and cook, stirring occasionally, until fruit is soft and sauce is thickened, about 3 minutes. Add mustard, salt, pepper and butter. Stir until butter melts. Fan 3 pork slices on each of 4 dinner plates. Spoon on fruit and sauce and serve immediately. Recipe by: Women's Day - 4/22/97 Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@access.mountain.net> on May 13, 1997
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