Pork with Apple-Cream Sauce Recipe

Pork with Apple-Cream Sauce Recipe
Pork with Apple-Cream Sauce Recipe photo by Taste of Home
Publisher Photo

Pork with Apple-Cream Sauce Recipe

Be the first to add a review
Publisher Photo
Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

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 meat 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

Nutritional Facts

1 each: 400 calories, 16g fat (8g saturated fat), 130mg cholesterol, 903mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.

  • 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
  1. 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.
  2. 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 meat thermometer reads 160°, turning pork occasionally. Remove pork and keep warm.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork with Apple-Cream Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review