Panfried pork with glazed apples and pears
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Golden delicious apple, peel/core, cut in 12 wedges | |
| 1 | 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 |
Directions
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