![Dairy Farmers of Canada](/themes/custom/dfc_platform/assets/dist/images/recipes/recipe-print-header-en.jpg)
Pork Tenderloin with Apples and 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
![pork tenderloin with apples and hazelnuts pork tenderloin with apples and hazelnuts](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/pork-tenderloin-with-apples-and-hazelnuts.jpg.jpeg?itok=d9jNaFw3)
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
![Placeholder alt](/themes/custom/dfc_platform/assets/dist/images/basic/conso/DFC_MG_StealRecipe_EN.gif)
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
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.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 536 Calories |
Protein: | 31 g |
Carbohydrate: | 18 g |
Fat: | 39 g |
Fibre: | 2 g |
Sodium: | 823 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 9 % / 96 mg |
Niacin: | 50 % |
Riboflavin: | 34 % |
Thiamin: | 74 % |
Vitamin A: | 87 % |