Cider-Dijon Pork and Apple Stir-Fry

By á-7198

Serves: 4

Ingredients

• 3/4 pound(s) uncooked lean pork tenderloin, cut into 1/4-inch thick bite-sized pieces
• 1 Tbsp minced garlic
• 2 Tbsp sherry (dry or sweet), divided
• 2 tsp cornstarch
• 1 tsp table salt, divided
• 6 tsp peanut oil, or vegetabe oil, divided
• 1/3 cup(s) apple cider, or apple juice
• 1 Tbsp Dijon Mustard
• 1/2 cup(s) (sliced) uncooked red onion(s), thinly sliced
• 1 medium fresh apple(s), (Fuji), thinly sliced with peel left on*
• 1 cup(s) uncooked carrot(s)
• 1/4 tsp black pepper
• 2 Tbsp fresh parsley, minced

Details

Adapted from google.com

Preparation

Step 1

1. In a medium bowl, combine pork, garlic, 1 Tbsp sherry, cornstarch and 1/2 tsp of the salt until cornstarch is not visible. Stir in 1 tsp of oil. In a small bowl, combine cider, mustard and remaining 1 Tbsp sherry until mustard is dissolved.


2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 3 tsp of oil. Add onion and stir-fry 10 seconds or until fragrant. Push onions to side of wok and add pork and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting pork begin to sear. Stir-fry 1 minute with onions until pork is no longer pink but not cooked through.


3. Swirl in remaining 2 tsp oil. Add apples and carrots, and stir-fry 30 seconds or until well combined. Swirl cider mixture into wok, sprinkle on pepper, remaining 1/2 tsp salt, and stir-fry 1 to 2 minutes or until pork is cooked through and apples and carrots are crisp-tender. Sprinkle with parsley. Yields 1 cup per serving.

Notes
*The quickest way to cut an unpeeled apple is with an apple corer/divider. Once the apple is cut into 8 wedges, slice each wedge into 3, for a total of 24 slices.