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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

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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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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.

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Pork with Apples 'n' Hazelnuts (continued)

Nutrition Facts: 1 serving (1 each) equals 439 calories, 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