- 1
- 10 mins
- 25 mins
Ingredients
- 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)
Preparation
Step 1
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.