Panfried pork with glazed apples and pears

4 Servings

Ingredients

Quantity Ingredient
1 Golden delicious apple, peel/core, cut in 12 wedges
1 Ripe pear, peel/core, cut in 12 wedges
1 tablespoon Fresh lemon juice
2 tablespoons Pure maple syrup
¼ cup All-purpose flour
¼ teaspoon Each salt and pepper
1½ pounds Tied boneless pork loin, untied, cut in 12 slices
1 tablespoon Olive oil
⅓ cup Finely chopped onion
¼ cup Dry white wine
⅔ cup Canned low-sodium chicken broth
1 teaspoon Whole grain mustard
⅛ teaspoon Each salt and pepper
½ tablespoon Butter or margarine

Directions

SAUCE

Toss apple and pear wedges, lemon juice and maple syrup in a medium bowl to mix. Mix flour, salt and pepper on a plate. Dredge pork in mixture; shakeoff excess. Heat oil in a large skillet over high heat until hot, but not smoking. Add pork, in batches if necessary, and cook, turning once, until browned and no longer pink in middle, about 6 minutes. Remove to a platter; cover to keep warm.

Sauce: Add onion and wine to skillet. Stir 1-2 minutes until nearly dry.

Add fruit mixture and broth. Bring to a boil and cook, stirring occasionally, until fruit is soft and sauce is thickened, about 3 minutes.

Add mustard, salt, pepper and butter. Stir until butter melts. Fan 3 pork slices on each of 4 dinner plates. Spoon on fruit and sauce and serve immediately.

Recipe by: Women's Day - 4/22/97 Posted to MC-Recipe Digest V1 #611 by The Taillons <taillon@...> on May 13, 1997

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