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Pork Tenderloin with Apples and Hazelnut




Source of Recipe


Dairy Farmers of Canada


Recipe Link: http://www2.dairyfarmers.org/engl/recipes/index.asp

List of Ingredients




1 tbsp olive oil
3/4 lb pork tenderloin, cut into 1/4" (5mm) slices
1 onion chopped
1 unpeeled apple, cored and cut into 12 wedges
1 large carrot, cut into bite-size, thin julienne strips
1/4 cup each: chicken stock and white wine (or all stock)
1 cup 35% whipping cream
2 tbsps each: red wine vinegar and Dijon mustard
1 tbsp tomato paste
1/2 tsp salt
pepper to taste
2 tbsps coarsely chopped hazelnuts


Recipe



1. In a large saucepan, heat oil over medium high heat. Add pork; cook just until slices are browned. Remove pork; set aside on a plate.

2. Add onion, apple and carrot to pan; cook 1 min. Add stock and wine, stirring up brown bits from bottom of pan; cook until evaporated.

3. Add cream, vinegar, mustard and tomato paste. Bring to a boil, reduce heat and simmer 3 to 5 min until sauce thickens slightly.

4. Return pork and any juices to pan; add salt and pepper. Serve sprinkled with hazelnuts.

2-3 servings.