| 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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