| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Meats |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Butter or margarine |
| 2 |
|
Frenched slices pork tender. |
| 2 |
|
Thin slices onion |
| 1 |
sm |
Apple, peeled and cored |
| 1 |
ts |
Flour |
| 1/4 |
c |
Apple juice |
| 2 |
tb |
Water |
| 1/2 |
ts |
Chicken stock mix |
|
ds |
Salt |
|
ds |
Pepper |
| 2 |
ts |
Brandy, optional |
| 1 |
tb |
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
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