Pork with Apples 'n' Hazelnuts Recipe
Pork with Apples 'n' Hazelnuts Recipe photo by Taste of Home

Pork with Apples 'n' Hazelnuts Recipe

Publisher Photo
When pork tenderloin is on sale, I buy several with this recipe in mind. Round out the meal with rolls and a green salad.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3-4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3-4 servings

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

Nutritional 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.

Directions

  1. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or tender. Remove and keep warm.
  2. 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.
  3. 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.
Originally published as Pork with Apples 'n' Hazelnuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p237

Nutritional 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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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