- 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
- 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 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.
Originally published as Pork with Apple-Cream Sauce in Cooking for 2 Spring 2007, p55
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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