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4 Honeycrisp apples, sliced thin
2 teaspoons lemon juice
2 ounces golden raisins, a handful
1 tsp. fresh ground ginger
4 tablespoons light brown sugar
1 cup all natural apple juice or cider, plus a splash for pan sauce
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1 pork tenderloin, cleaned of fat and sliced thickly
Salt and pepper
splash of white wine or water


Combine first 8 ingredients in a medium pot placed over medium high heat and cook until softened, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season pork on 1 side with salt and pepper. Using a pair of tongs, add pork to hot skillet seasoned side down. Season the opposite side of the pork with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove pork from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of wine or water and pour pan sauce over pork. Top the pork slices with generous portions of warm golden apples and sauce.

I served this with brown rice and sugar snap stir fry veggies. It was fabulous, and very inexpensive, the pork tenderloin was $4, and the apples were on sale.

Date: 2011-10-26 07:35 pm (UTC)
From: [identity profile] glenheather.livejournal.com
Yum. I'm stealing this. =)


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