Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Golden delicious apple, peel/core, cut in 12 wedges |
1 \N | Ripe pear, peel/core, cut in 12 wedges |
1 tablespoon | Fresh lemon juice |
2 tablespoons | Pure maple syrup |
¼ cup | All-purpose flour |
¼ teaspoon | Each salt and pepper |
1½ pounds | Tied boneless pork loin, untied, cut in 12 slices |
1 tablespoon | Olive oil |
⅓ cup | Finely chopped onion |
¼ cup | Dry white wine |
⅔ cup | Canned low-sodium chicken broth |
1 teaspoon | Whole grain mustard |
⅛ teaspoon | Each salt and pepper |
½ tablespoon | Butter or margarine |
SAUCE
Toss apple and pear wedges, lemon juice and maple syrup in a medium bowl to mix. Mix flour, salt and pepper on a plate. Dredge pork in mixture; shakeoff excess. Heat oil in a large skillet over high heat until hot, but not smoking. Add pork, in batches if necessary, and cook, turning once, until browned and no longer pink in middle, about 6 minutes. Remove to a platter; cover to keep warm.
Sauce: Add onion and wine to skillet. Stir 1-2 minutes until nearly dry.
Add fruit mixture and broth. Bring to a boil and cook, stirring occasionally, until fruit is soft and sauce is thickened, about 3 minutes.
Add mustard, salt, pepper and butter. Stir until butter melts. Fan 3 pork slices on each of 4 dinner plates. Spoon on fruit and sauce and serve immediately.
Recipe by: Women's Day - 4/22/97 Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@...> on May 13, 1997