This recipe is taken from the 1996 Milk Calendar. This is the Country-Style Pork with Apples recipe.
- Prep: 15 min
- Cooking: 25 min
- 2 tbsp (30 mL) butter
- 1 1/2 lb (675 g) pork tenderloin sliced
- 1 onion chopped
- 3 stalks celery chopped
- 1 apple peeled, cored and sliced
- 2 cloves garlic minced
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) pepper
- 1 1/2 tsp (7 mL) dried thyme
- 2/3 cup (160 mL) apple cider or apple juice
- 1 tbsp (15 mL) all-purpose flour
- 1/2 cup (125 mL) 35 % cream
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Preheat oven to 350 °F (180 °C).
Melt the butter in a skillet over medium-high heat. Add the pork slices and cook for 1 to 2 min on each side. Place in a baking dish and set aside.
In the same skillet, on medium heat, add the onion, celery and apple and cook for 2 to 3 min. Add the garlic and seasonings and cook for 2 min more.
In a bowl mix the flour with a bit of cider to form a thin paste. Stir the remaining cider, cream and the paste mixture into the skillet. Bring to a boil then simmer to reduce the sauce to desired thickness.
Pour over the pork and bake for 20 to 25 min.
Make this with apple cider, but any type of apple juice is good.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 46 mg|
|Vitamin B12:||27 %|