Pork Tenderloin with Apples and Hazelnuts

Name: Pork Tenderloin with Apples and Hazelnuts
Yield: 3 servings
Ingredients: 1 tbsp (15 mL) olive oil; 12 oz (375 g) pork tenderloin cut into 1/4 inch (5 mm) thick slices; 1 onion minced; 1 unpeeled apple cored and cut into 12 wedges; 1 large carrot julienned; 1/4 cup (60 mL) chicken broth; 1/4 cup (60 mL) white wine or all chicken broth; 1 cup (250 mL) 35 % cream; 2 tbsp (30 mL) red wine vinegar; 2 tbsp (30 mL) Dijon mustard; 1 tbsp (15 mL) tomato paste; 1/2 tsp (2 mL) salt; pepper to taste; 2 tbsp (30 mL) coarsely chopped hazelnuts

An elegant twist to an everyday classic. This delicious pork dish is easy to prepare and perfect to serve at a dinner party.

Prep: 15 min
Cooking: 15 min - 25 min

Yields 3 servings

pork tenderloin with apples and hazelnuts

Ingredients

1 tbsp (15 mL) olive oil
12 oz (375 g) pork tenderloin cut into 1/4 inch (5 mm) thick slices
1 onion minced
1 unpeeled apple cored and cut into 12 wedges
1 large carrot julienned
1/4 cup (60 mL) chicken broth
1/4 cup (60 mL) white wine or all chicken broth
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) tomato paste
1/2 tsp (2 mL) salt
pepper to taste
2 tbsp (30 mL) coarsely chopped hazelnuts

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Preparation

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

Add onion, apple and carrot to pan; cook 1 min. Deglaze with wine then add the chicken stock, stirring up brown bits from bottom of pan; cook until evaporated 5 to 10 min. Add cream, vinegar, mustard and tomato paste. Bring to a boil, reduce heat and simmer 3 to 5 min until sauce thickens slightly.

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