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CATEGORY CUISINE TAG YIELD
Meats French Meats 1 Servings

INGREDIENTS

1 1/2 t Butter or margarine
2 Frenched slices pork tender.
2 Thin slices onion
1 Apple, peeled and cored
1 t Flour
1/4 c Apple juice
2 T Water
1/2 t Chicken stock mix
ds Salt
ds Pepper
2 t Brandy, optional
1 T Plain yogurt, drained

INSTRUCTIONS

Heat butter or margarine in a small heavy skillet over medium heat.
Add pork tenderloin (or small cubes of pork roast) and brown slowly.
Lift out and set aside. Add onion to pan and stir over medium-low  heat
3 minutes. Slice apple into pan and stir 2 minutes. Sprinkle in  flour
and stir to blend.  Remove pan from heat and stir in apple juice,
water, stock mix, salt  and pepper.  Return to heat and stir until
boiling, slightly  thickened and smooth.  Return meat to pan, cover and
simmer 30 min,  turning once or until meat is fork tender.  Put meat on
hot serving plate and stir brandy and yogurt into saluce  in skillet.
Pour over meat.  Source:  Margo Oliver's Good Food for One c. 1990
International  Self-Counsel Press Ltd. 1481 Charlotte Road, North
Vancouver BC V7J  1H1  Shared but not tested by Elizabeth Rodier July
1993

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 205
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 1.8mg
Sodium: 66.7mg
Potassium: 473.4mg
Carbohydrates: 35.7g
Fiber: 4.7g
Sugar: 20.4g
Protein: 4g


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