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Categories:
apple juice chicken broth brown sugar cornstarch salt sage fresh coarse ground black pepper pork tenderloin flour olive oil cooking spray onion apple fresh cranberries sage
Viewed: 29 - Published at: 2 years agoIngredients
- 1/2 cup apple juice
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon dried rubbed sage
- 1/8 teaspoon fresh coarse ground black pepper
- 1 (1 lb) pork tenderloin, trimmed
- 1 tablespoon flour
- 4 teaspoons olive oil, divided
- cooking spray
- 1/2 cup finely chopped onion
- 1 cup thinly sliced peeled apple
- 3/4 cup fresh cranberries
- fresh sage sprig (optional)
Method
- Combine first 7 ingredients in a small bowl and stir well.
- Cut pork crosswise into 8 pieces.
- Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
- Coat each piece with flour, shaking off excess.
- Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
- Add pork and saute 2 1/2 minutes on each side or until browned.
- Remove from pan.
- Add 1 teaspoon oil to pan.
- Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
- Return pork to pan; add juice mixture, apple and cranberries.
- Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
- Garnich with sage sprigs.
