Pork Tenders with Green Apples ‘n Peppercorns
This elegant dish is just right for special occasions. A combination of easy-to-find ingredients mix with the tart sweetness of the apples and the salty bite of peppercorns to create a main dish that looks as good as it tastes.
Ingredients
- 1 pound Smithfield Pork Tenderloin
- 1/2 t. garlic salt
- 3/4 t. poultry seasoning
- 1/4 t. nutmeg
- 3 t. crushed green peppercorns
- 1 T. margarine
- 1 tart apple unpeeled cored cut into 1/4-inch slices
- 1 T. vegetable oil
- 3 T. apple juice concentrate thawed
- 1/2 c. dry white wine
- 1/2 c. chicken broth
- Seedless red grapes (optional)
Steps
Cut pork tenderloin crosswise into 1/2-inch slices. In small bowl combine garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over each pork slice; coat both sides lightly with peppercorns. Heat margarine in 12-inch skillet over medium-high heat. Add apple slices; cook 3 to 4 minutes or until crisp-tender. Remove apples and set aside. Heat oil in same skillet over medium heat. Add pork slices; brown about 2 minutes per side. Remove pork from skillet. In small bowl dissolve cornstarch in apple juice concentrate. Add to same skillet; stir in wine and broth. Bring to a boil stirring constantly. Return pork slices to skillet and reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on serving plate. Top with apple wedges; spoon wine mixture over pork and apples. Garnish with red seedless grapes if desired.
