CHEF JEFF — ONE BYTE AT A TIME: Peppercorn PorkUse readily available pre-seasoned tenderloin for this easy dish.
By: Herald Staff Report,
Use readily available pre-seasoned tenderloin for this easy dish.
1 peppercorn-flavored pork tenderloin (16 to 19 ounces)
1 to 2 tablespoons olive oil
1½ cups diced firm tart apple
¼ cup chopped pecans
¼ cup white wine, sherry or chicken broth
1 tablespoon brown sugar
1 cup low-fat half-and-half mixed with 1 teaspoon cornstarch
Salt and pepper to taste
Cut tenderloin into ¾- to 1-inch pieces. Flatten each to about ½-inch thick. In skillet, heat 1 tablespoon olive oil over medium heat. Add meat. Brown. Remove to plate. Keep warm. Add remaining oil to skillet. Add apples. Saute until lightly browned, slightly softened. Add pecans. Saute 1 minute. Add wine. Increase heat to high to deglaze pan. Reduce heat. Sprinkle apples, pecans with brown sugar. Saute until sugar melts. Reduce heat to low. Slowly whisk in half-and-half. Return pork to pan. Cook until sauce thickens, pork is just cooked through.
Yield: Serves 4.
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