From Chatelaine magazine - May 2003
2 pork tenderloins, each about 3/4 lb
1 tsp each ground cinnamon, allspice and salt
1/2 tsp ground nutmeg
1 tbsp vegetable oil
1 cup apple juice
1/3 cup whipping cream
3 green onions, thinly sliced
1) Slice pork into 1/2 " rounds. Place in a medium size bowl. In a small bowl, stir sinnamon with spices. Using clean hands, rub the spices into the meat until evenly coated.
2) Heat oil in a large frying pan set over med/high heat. Add half of the meat. Cook until lightly browned, 2-3 min. per side. if meat is browning too quickly, reduce heat to med. Remove to a place when done. Repeat with remaining meat, adding a little more oil if needed, then remove to the same plate. Cover meat loosely with foil to keep warm.
3) Pour juice into the pan. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour. Bring to a boil. Boil, stirring often, to reduce juice by about 1/3, 2 - 3 minutes. Pour in cream. Boil, stirring occasionally, until slightly thickened, 2 - 3 minutes.
4 ) Return meat to pan along with any accumulated juices on plate. reduce heat to low. Simmer, uncovered, turning meat and stirring occasionally, until meat is warmed through, from 1 - 2 minutes. Place meat on individual plates and spoon sauce overtop. Sprinkle with chopped green onions.
Note: You can substitute sour cream for the whipping cream but DO NOT BOIL. Just whisk it into pan juices at the end of cooking to prevent curdling.
Makes 4 to 6 servings. Per serving (I assume this is for 4servings) Carb count is 6.5 grams. It would be less for 6 servings.