- 10 minutes before slicing.
- Meanwhile, skim fat from pan juices; transfer juices to a small
- saucepan. Add remaining cider. Bring to a boil. Remove from heat;
- whisk in sour cream until smooth. Serve with pork. Yield: 8 servings
- (1 cup sauce).
Nutritional Facts: 6 ounces cooked pork with 1/2 cup fruit mixture and 2 tablespoons sauce equals 359 calories, 15 g fat (7 g saturated fat), 105 mg cholesterol, 506 mg sodium, 21 g carbohydrate, 3 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.