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Pork with Apples ‘n’ Hazelnuts

When pork tenderloin is on sale, I buy several with this recipe in mind. Round out the meal with rolls and a green salad.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3-4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium apple, cut into wedges
  • 1 medium carrot, julienned
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tomato paste
  • Dash salt and pepper
  • 2 tablespoons chopped hazelnuts

Directions

  • In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or tender. Remove and keep warm.
  • In the same pan, saute the onion, apple and carrot for 1 minute. Add broth; cook and stir for 5 minutes or until liquid is evaporated.
  • Stir in the cream, vinegar, mustard, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is slightly thickened. Return pork to the pan; stir to coat. Sprinkle with hazelnuts.
Nutrition Facts
1 each: 439 calories, 32g fat (16g saturated fat), 145mg cholesterol, 419mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 26g protein.

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