Ingredients:
1/2 cup apple juice
1/2 cup chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon dried rubbed sage
1/8 teaspoon fresh coarse ground black pepper
1 (1 lb) pork tenderloins, trimmed
1 tablespoon flour
4 teaspoons olive oil, divided
cooking spray
1/2 cup finely chopped onions
1 cup thinly sliced peeled apples
3/4 cup fresh cranberries
fresh sage sprigs (optional)
Directions:
Combine first 7 ingredients in a small bowl and stir well.
Cut pork crosswise into 8 pieces.
Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
Coat each piece with flour, shaking off excess.
Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
Add pork and saute 2 1/2 minutes on each side or until browned.
Remove from pan.
Add 1 teaspoon oil to pan.
Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
Return pork to pan; add juice mixture, apple and cranberries.
Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
Garnich with sage sprigs.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.