| Pork Tenderloin, Company | Meats |
|
2 apples
1 tsp. lemon juice 4 tsp. veg. oil 1 tsp. each dried sage and savory 1/4 tsp. each salt and pepper 2 pork tenderloin, ~3/4 lb each 1 tbsp. butter |
2 small onions, cut in rings
2 cloves garlic, minced 1 tsp. gran sugar 1-1/2 cups chicken stock 2 tbsp. Calvados or apple juice PER SERVING: 245 cals Canadian Living Oct.1996 |
Peel, core and cut apples into 1/2-inch thick slices; toss with lemon juice. Set aside.
Combine 1 tbsp. oil,sage,savory,salt and pepper; rub over pork. Heat remaining oil in a large skillet over med-high heat; brown pork all over, about 5 minutes. Transfer to rimmed baking sheet; roast in 375¼F oven for 20 minutes or just until pink inside and juices run clear when pork is pierced. Transfer to a board; tent with foil and let stand for 5 minutes before slicing.
Meanwhile, in the skillet, melt butter over med. heat; cook onions for about 10 minutes or until very soft. Add apples, garlic and sugar; cook for about 5 minutes or until crisp. Transfer to a bowl.
Add stock and Calvados to the skillet; cook over med.-high heat, stirring to scrape up brown bits from bottom of pan, for about 5 minutes or until liquid is reduced to 3/4 cup. Return apple mixture to pan; simmer until well glazed. Serve with pork.
Makes 6 servings.