Recipe by Susan Dillard
This is very good on a crisp fall night and goes together quickly. Leftovers are good reheated. I got this from a magazine and my husband who isn't a big pork lover really liked it too!
Top Review by Chef Tweaker
I'm surprised to give this 5 stars. Two reasons it gets the highest rating... 1) hubby loved it and said I can't lose the recipe. 2) I used boneless pork chops with lots of dark meat and there was no strong pork flavor. I don't really like pork and this turned out very tender and juicy... for the first time I think I enjoyed it! I used frozen cranberries, cran-apple juice and rosemary for the sage with good results. I think I cooked it much longer in step 11 but it still comes together quite quickly.
- 1⁄2 cup apple juice
- 1⁄2 cup chicken broth
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried rubbed sage
- 1⁄8 teaspoon fresh coarse ground black pepper
- 1 (1 lb) pork tenderloin, trimmed
- 1 tablespoon flour
- 4 teaspoons olive oil, divided
- cooking spray
- 1⁄2 cup finely chopped onion
- 1 cup thinly sliced peeled apple
- 3⁄4 cup fresh cranberries
- fresh sage sprig (optional)
Directions See How It's Made
- Combine first 7 ingredients in a small bowl and stir well.
- Cut pork crosswise into 8 pieces.
- Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
- Coat each piece with flour, shaking off excess.
- Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
- Add pork and saute 2 1/2 minutes on each side or until browned.
- Remove from pan.
- Add 1 teaspoon oil to pan.
- Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
- Return pork to pan; add juice mixture, apple and cranberries.
- Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
- Garnich with sage sprigs.