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Source: Fabulous Food Associations

Pork Tenders with Green Apples and Peppercorns
The apples make this a tangy, tasty dish. Serve with rice and a green salad.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
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1 pound pork tenderloin
1/2 teaspoon garlic salt
3/4 teaspoon poultry seasoning
1/4 teaspoon ground nutmeg
2-4 teaspoons green peppercorns, crushed
1 tablespoon margarine
1 Granny Smith apple, unpeeled, cored, cut into ¼-inch slices
1 tablespoon Crisco® Vegetable Oil
1 tablespoon cornstarch
3 tablespoons frozen apple juice concentrate, thawed
1/2 cup dry white wine
1/2 cup chicken broth
red seedless grapes, (optional)




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 margarine 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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