Pork Tenderloin - w/Apple & Huzelnuts

By KeyIngredient

Ingredients

• 1 Tbsp ollive oil
• 3/4 lb pork tenderloin cut into 1/4" thick 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 C each: Chicken stock and white wine or all stock
• 1 C 35% whipping cream
• 2 Tbsp each: Red wine vinegar and Dijon mustard
• 1 Tbsp Tomato paste
• 1/2 teaspoon salt and pepper to taste
• 2 Tbsp coarsely chopped hazelnuts

Preparation

Step 1

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 unitl evaporated.

3. Add Cream, vinegar, mustard and tomato paste.
Bring to a boil, reduce aheat and simmer 3-5 min
until sauce thinckens slightly.

4. Return pork and any juices to pan; add salt and
pepper.

Serve sprinkled with hazelnuts (or cashews)