Ingredients Jump to Instructions ↓

  1. 1 (9 ounce) package refrigerated spinach fettuccine.

  2. 12 ounces pork tenderloin

  3. 1 medium apple cored and thinly sliced

  4. 3/4 cup apple juice

  5. 1/2 cup chopped onion

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon dry sage

  8. 1 8 ounce carton fat-free sour cream

  9. 2 tablepoons flour cracked black pepper

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according to package directions and drain. Trim fat from pork and cut into slices. Place prok between two pieces of plastic wratp and flatten with meat mallet to 1/2 inch thick. Coat skillet with cooking spray. Cook pork slices over medium-high heat for 6-8 minutes or until juices are clear. Turn once during cooking. Remove pork from pan and keep warm. For sauce, add apple slices, juice, onion, salt, an sage to skillet. Boil and reduce heat to simmer for 4-5 minutes or until apples are tender. Using a slotted spoon remove apples and set aside. Stir together sour cream and flour. Add mixture to skillet and stir until thick and bubbly. Cook for 1 minute. To serve arrange pork over fettuccine and top with sauce. Sprinkle with pepper. Yield: serves 4


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