Pork with Apple-Cream Sauce Recipe

Ingredients

• 1 pork tenderloin (3/4 pound)
• 1/2 teaspoon dried thyme
• 3 teaspoons butter, divided
• 1/4 cup finely chopped red onion
• 1 large apple, peeled and thinly sliced
• 2 tablespoons apple juice or apple brandy, divided
• 1/4 cup white wine or reduced-sodium chicken broth
• 1/2 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup half-and-half cream
• 1 tablespoon Dijon mustard

Directions

• Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl.
• Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a meat thermometer reads 160°, turning pork occasionally. Remove pork and keep warm.
• In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 2 servings.

Pork with Apple-Cream Sauce published in Cooking for 2 Spring 2007, p55