Recipe of the Day: Pork with Apple-Onion Sauce
Pork with Apple-Onion Sauce
"Choose sturdy baking apples such as Rome Beauty, Northen Spy, York
Imperial, or Cortland for this speedy main dish."
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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12 ounces pork tenderloin
1/2 teaspoon black pepper
1/4 teaspoon dried thyme -- crushed
nonstick cooking spray
1 1/2 cups thinly sliced onion
1 pound baking apples -- cored, halved crosswise, and thinly sliced
1/4 cup water
2 tablespoons cider vinegar
1 teaspoon Splenda
1 teaspoon ground cumin -- optional
1/2 teaspoon salt
Trim fat from meat. Cut meat crosswise in 4 pieces. Place each piece of meat, cut side down, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/2" thickness. Remove plastic wrap. Sprinkle meat with the pepper and thyme.
Lightly coat a large nonstick skillet with cooking spray. Heat over med heat. Add meat to skillet. Cook for 6-8 min or till meat is barely pink in center, turning once. Remove meat from skillet, reserving drippings. Cover meat and keep warm.
Add onion to the reserved drippings in skillet. Cook about 4 min or till onion is tender, stirring occasionally. Stir in the apples, water, vinegar, Splenda, cumin (if desired), and salt.
Bring to boiling. Boil gently, uncovered, for 4-5 min or till the liquid is almost evaporated and the apples are moist and tender, turning apples and onion occasionally. Return the meat to skillet; heat through.