Ingredients Jump to Instructions ↓

  1. 1 (1 1/4-lb) pepper -seasoned pork tenderloin, trimmed and cut crosswise into 8 (1 1/2-in thick) pieces

  2. 1 tsp canola oil

  3. 1 small fennel bulb, trimmed and thinly sliced

  4. 1 Granny Smith apple , thinly sliced

  5. 1/4 c unsweetened apple juice

  6. 2 tbsp all- fruit apricot spread

  7. 1 tsp chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a plate.

  2. Heat the oil in the skillet over medium-high heat. Add the fennel and apple; cook, stirring occasionally, just until tender, about 5 minutes. Stir in the apple juice, apricot spread, thyme, and the pork, along with any accumulated juice. Bring the mixture just to a boil. Reduce the heat and simmer, covered, until the pork is cooked through, about 6 minutes longer. Serve at once.


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