CHEF JEFF -- ONE BYTE AT A TIME: Peppercorn Pork

Use readily available pre-seasoned tenderloin for this easy dish.

Peppercorn Pork

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.