Pork with Apples 'n' Hazelnuts Recipe

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

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

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

Directions

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

Nutritional Facts

1 each: 439 calories, 32g fat (16g saturated fat), 145mg cholesterol, 419mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 26g protein.

  • 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
  1. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until juices run clear. 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

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