Ingredients Jump to Instructions ↓

  1. 1 pound pork tenderloin

  2. 1/2 teaspoon garlic salt

  3. 3/4 teaspoon poultry seasoning

  4. 1/4 teaspoon ground nutmeg

  5. 2 to 4 teaspoons crushed green peppercorns

  6. 1 tablespoon butter or margarine

  7. 1 tart apple, unpeeled, cored, cut into 1/4-inch slices

  8. 1 tablespoon vegetable oil

  9. 1 tablespoon cornstarch

  10. 3 tablespoons frozen apple juice concentrate; thawed

  11. 1/2 cup dry white wine

  12. 1/2 cup chicken broth

  13. 1 bunch seedless red grapes,

Instructions Jump to Ingredients ↑

  1. Cut pork tenderloin, crosswise into 1/2-inch slices. In small bowl, combine garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over each pork slice; coat both sides lightly with peppercorns. Heat butter in 12-inch skillet over medium-high heat. Add apple slices; cook 3 to 4 minutes or until crisp-tender. Remove apples, set aside. Heat oil in same skillet over medium heat. Add pork slices; brown about 2 minutes per side. Remove pork from skillet. In small bowl, dissolve cornstarch in apple juice concentrate. Add to same skillet; stir in wine and broth. Bring to a boil, stirring constantly. Return pork slices to skillet, reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on serving plate. Top with apple wedges; spoon wine mixture over pork and apples. Garnish with red seedless grapes, if desired.


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