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Pork with Apples 'n' Hazelnuts

Pork with Apples 'n' Hazelnuts
When pork tenderloin is on sale, I buy several with this recipe in mind. Round out the meal with rolls and a green salad.
3-4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium apple, cut into wedges
  • 1 medium carrot, julienned
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tomato paste
  • Dash salt and pepper
  • 2 tablespoons chopped hazelnuts

Directions

  • In a large skillet, cook pork in oil over medium heat for 2-3 minutes
  • on each side or tender. Remove and keep warm.
  • In the same pan, saute the onion, apple and carrot for 1 minute. Add
  • broth; cook and stir for 5 minutes or until liquid is evaporated.
  • Stir in the cream, vinegar, mustard, tomato paste, salt and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or
  • until sauce is slightly thickened. Return pork to the pan; stir to
  • coat. Sprinkle with hazelnuts. Yield: 3-4 servings.
Nutrition Facts: 1 serving (1 each) equals 439 calories,
© Taste of Home 2013

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Pork with Apples 'n' Hazelnuts (continued)

Nutrition Facts: 32 g fat (16 g saturated fat), 145 mg cholesterol, 419 mg sodium, 13 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013