| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Home2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Granny smith apples – peeled; cored, sliced |
| 3 |
tb |
Butter |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Fresh ginger – grated |
| 1/4 |
c |
Chicken stock pork tenderloin |
| 2 |
tb |
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.
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