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
In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or tender. 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.