| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home2 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Granny smith apples – |
| peeled cored sliced | ||
| 3 | T | Butter |
| 2 | T | Brown sugar |
| 1 | t | Fresh ginger – grated |
| 1/4 | c | Chicken stock |
| 8 | pork tenderloin | |
| 2 | T | Olive oil |
| 1/4 | c | Mint – chiffonade |
| Salt and pepper |
INSTRUCTIONS
Directions: Melt the butter in a saut pan. Add the apples and saut for about five minutes. Add the brown sugar and ginger and stir for five minutes. Add the chicken stock, cover pan and reduce the heat and cook until the apples are tender and caramelized, about 6-8 minutes. Set aside. Place pork slice between wax paper and pound to flatten to 1/2" thickness. In a separate pan, heat the oil and saut the pork slices until brown on both sides. Serve pork slices topped with apple mixture. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 672
Calories From Fat: 549
Total Fat: 62.3g
Cholesterol: 93.4mg
Sodium: 99mg
Potassium: 118.4mg
Carbohydrates: 29.5g
Fiber: <1g
Sugar: 27.7g
Protein: 1.9g